Very few meals become regulars around our home, because I love cooking new things all the time. But this meal is so good (and so easy), that I make it at least twice a month. Even more during the summer months.
You can watch the full video on how to make here on CLJTV, right here. (on desktop, be sure to click on the image to play the video)
Salt & Vinegar Chicken
Super easy, super fast, super delicious. A chicken dish that will become a weekly part of your menu.
Servings: 4 people
Ingredients
- 1 whole chicken butchered into its individual pieces (thighs, legs, breasts, wings)
- 1 quart distilled white vinegar
- 1/2 cup kosher salt
- 2 tbsp brown sugar
- 2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat grill on medium high.
- Combine the vinegar, salt, sugar, garlic powder, and black pepper in a large mixing bowl. Stir until the salt and sugar are completely dissolved.
- Add the chicken to the liquid, with the meatiest parts facing down. Let marinade for 15 minutes.
- Carefully oil the grill grate. Add the chicken pieces, skin side down, and cook on medium heat for 5 minutes. Flip and cook for an additional 20-30 minutes, until the thighs and legs have reached an internal temperature of 175, and the breasts and wings have reached an internal temperature of 165.
Grilled Corn Salad
A light and summary salad that goes with just about anything, especially grilled meats.
Servings: 4 people
Ingredients
- 4 ears corn still on the cob, husks on
- 12 cherry tomatoes diced
- 1 hot house cucumber diced
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
- TT salt
- TT black pepper
- 1 lime zest & juice
- 1 Tbsp olive oil extra virgin
Instructions
- Preheat your grill on medium high.
- Place the corn directly onto the grill grates, with the husks still on. Grill over medium heat for 20-25 minutes, rotating as the husk begins to darken. Remove from the grill, carefully shuck, and set aside to cool.
- Dice the tomatoes and cucumber. Chop the cilantro and green onion. Add those ingredients to a large mixing bowl.
- Once cooled, cut the kernels from the corn cob and add the kernels to the other ingredients. Season with salt, pepper, the zest from half of the lime and the juice from the lime. You may not need all of the lime juice, so use your discretion.
- Add the olive oil, stir to combine, taste and adjust seasonings if necessary. Serve at room temperature or chilled.
I hope y'all enjoy! Have a wonderful Sunday, and be sure to let me know if you give this a try.
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Made a batch of this chicken to put on salads for the week. Once the chicken rests the flavors really popped! Delicious. Thanks for sharing.
This chicken is great but wasn’t as flavorful as I was expecting - do you really only marinade it for 15 minutes?
Yeah, 15 usually does it for us. You could go up to 30 I would say but any longer and I think it would be too much.
I made this for dinner and my husband and kids loved it! Thanks for making me ( a very average cook) look great! We’re going to put this in our dinner rotation ????. Looking forward to more!
I made this today and I love both recipes! Nothing better than simple recipes with tons of flavor. Thanks so much!
I made both the chicken and the corn this evening for dinner and both were great--thanks for the ideas! I added a half chopped red pepper and a 1/2 lb of bacon lardons and had to sub basil in for cilantro (store was out of it!) and it was delicious. I like that the corn recipe is something that you can alter according to what you have on hand. Also, the chicken was juicy and had great flavor. I only had 2 cups of vinegar on hand so I halved the remaining ingredients and managed to cram the chicken into a high-sided container such that it was all still covered by marinade--whew!
5 Stars! Made it tonight and everyone loved it. The corn salad is total guest worthy. More recipes please!!!
Delicious chicken! My kids loved it too- I think I will use slightly less salt Next time but definitely we will make it again. We eat lots of meat and vegetables with various dietary restrictions and I was Justin feeling really bored with the usual rotation of options so these posts are going to be much looked for!
I love the format of the recipes, did you guys create it yourselves or use some third party app?
We use WP Recipe Maker
We made the corn salad this weekend and it was SO good. Love how easy the husks come off when you grill the corn. Thank you for sharing!
I made this last night and it was so delicious! Quick and easy, but full of flavor. Loving the Chris Cooks weekly episodes!
Made the chicken tonight and it was fantastic! You can really taste the marinade which I feel like rarely happens. It even made the boneless, skinless chicken breasts wonderful! Thanks Chris!
My husband mocks me for how obsessed I am with your blog. But tonight I made this recipe for him and he’s still talking about how good it was 3 hours later!!! Thanks for the great recipe and keep them comin! I love this “chris cooks” series
We made this for our 4th of July BBQ yesterday! So so good!!! Next time we need to double the chicken so we have more left overs. Thanks for sharing the recipe! It will be a new summer staple in our house!
Delicious! Grilled boneless skinless chicken thighs with the marinade and it was super juicy and very tasty! Look forward to more recipes. (We usually eat poultry/seafood and lots of veggies.). Thank you!
Made this delicious dinner last night with chicken breasts and drumsticks and it was a hit! The salad is now a new favorite. I ran out of propane on the grill when I put the chicken on so I ended up convection roasting it my oven at 400 for 30 minutes and it turned perfect! Thanks for the inspiration:)
YUM! I love you added a rating system... I will need to try this!
PS - LOVING your content on IGTV - so happy y'all get what its supposed to be about and are still using stories for the small stuff, and taking longform to IGTV. I work in digital marketing and I think its going to be a REAL gamechanger for influencer/blogger when done well (like you)!
made the corn salad tonight-delish! Question about the marinade... if you *hate* salt & vinegar chips , do you think the marinade will agree with my tastebuds (haha subjective question, I know)? Or is the flavor perfect with chicken ????????♀️
That's a tough one, but I will say that I've made this for a person who declared themselves against S&V chips, and they loved the chicken. I think it's for sure worth a try. :)
So excited to make this for the 4th! Did you ask your butcher to carve up the chicken or did you buy it pre-packaged?
I cut it up myself, but you can do whatever is easiest. Or you can use whatever cuts of chicken you'd like - works great with boneless, skinless thighs and breasts.
Okay, just have to say it - there are not many things that are more sexy than a guy who knows his way around the kitchen. Julia, you're very lucky!
The recepies look great and would love to try. But I don't have a grill. Do you think these would still work if cooked on gas top? Any adjustments you would recommend?
Also, would you mind doing a post on the sources of your dishewares/serveware etc. They all look classic and beautiful.
You bet! I'll try to add more links in the future to the things that I use. As for cooking on a gas cooktop, you can definitely do that. I would pat the chicken dry and heat a pan on medium heat. Also preheat your oven to 350. Add a couple tablespoons of olive oil and add the chicken, skin side down. Once that side has seared, flip the chicken in the pan, then put the pan in the oven for 20 minutes or so (depending on which cuts you're cooking) until light meat reaches internal temp of 165 and dark meat reaches internal temp of 175.
How do you feel the chicken would turn out if I roasted it whole after marinating in vinegar mixture.
Really good - I would pat it dry when it comes out of the mixture, rub it down with olive oil and sprinkle some garlic powder and black pepper on it. But I think it would turn out great.
YAY! I love your recipes. Can't wait to make this
I made the corn salad tonight - it was great. Being we don't have a propane tank yet, I boiled the ears of corn and then put them in an ice bath to quickly cool for the salad. I did sub 1/2 of an avocado for the oil. It was delicious, quick, and easy. Thank you!
I normally don't do this buttttt....I'd sure love source information on your stainless steel bowl, knife, blade sharpener (as well as a little tutorial on how to sharpen knives because I've never done this) and instant read thermometer! I would purchase all in a heartbeat. Thanks for the fun tutorial.
I bought the bowl at a kitchen supply store, but I'll try to find it online somewhere. As for the knife, it's this one. The honing steel is just the Wusthof one but any of them work great. And I actually did a tutorial on knife care that you can see here.
Thank you for the link to the knife and brand of honing steel! If you can't source the bowl, general dimensions would be equally as helpful.
I found one pretty close on Amazon. It's about the same size as what I have.
Is your knife 6", 8" or 9"?
I have all 3, but in this one I'm using the 8in.
Yay, I’m so excited! I love to cook and I’m loving the food Chris is making. Will this be every week? Looking forward to trying this recipe this week.
Every Sunday!
The recipes sound great, but a few questions from a single gal -
Can I make up the marinade and store it in the refrig for later use? Or, could I marinate a package of thighs or legs and then freeze the uncooked amounts? I could vacuum seal the unused portions.
Is a hot house cucumber the same as an "English" cucumber - the long, skinny, seedless types? It looks like from the photo.
I'm still working my way through the Whole 30 program - so I'll save the salad for the time I can test out my reaction to the corn!
You can store the marinade, for sure. I wouldn't put the chicken into the marinade until you're ready to cook it. As for the cucumber, yes, "English" is the same thing.
What does TT salt mean? Surely you don't mean 2 T of salt??
"to taste"
I've enjoyed making your recipes and love seeing them again. One suggestion, could you add in approximately how many servings the meals make? When I made the cornbread stuffing recipe I ended up with enough to feed a very large group. Maybe I should have been more suspicious when I made several dozen cornbread mi
Uffins. It froze well. ;-)
The servings are in the recipes above! Some of my older ones don't have them, but I'll make sure to add it going forward. :)
Awesome! Didn't show up on the reader. :)