Best Vinegar Chicken Thighs Recipes

Chicken Thighs With Balsamic Vinegar image

Provided by William Uncle Bill

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
2 lbs bone-in skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped shallot, no substitute
1/4 cup balsamic vinegar, - 10 year old

Steps:

Heat a large frying pan on medium high heat and add olive oil.
Rinse thighs with cold water and pat dry with paper towelling.
Season thighs with salt and pepper.
Brown chicken thighs well on all sides, about 3 minutes.
Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
Add shallots, and cook for 2 to 3 minutes or until they soften.
Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
Serve chicken thighs with cooked rice and spoon sauce over thighs.
NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.

Nutrition Facts : Calories 321.7, Fat 12.3, SaturatedFat 2.7, Cholesterol 188.2, Sodium 490.7, Carbohydrate 4.6, Fiber 0.1, Sugar 2.4, Protein 44.9

GRILLED FIVE SPICE CHICKEN THIGHS WITH SOY VINEGAR SAUCE & CILANTRO image

Categories Chicken

Number Of Ingredients 11

2 tbsp Chinese five-spice powder
1 tbsp plus 1 tsp dark brown sugar
1 tsp garlic powder
3/4 tsp kosher salt
2 tbsp soy sauce
2 tsp rice vinegar
1 tsp Asian sesame oil
1/4 tsp crushed red pepper flakes
2-1/2 lb boneless, skinless chicken thighs (about 8 large, 10 med, or 12 small)
2 tbsp vegetable oil; more for the grill
3 tbsp chopped cilantro

Steps:

Mix the five-spice powder,1 tbsp sugar, garlic powder and salt in a small bowl. In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes and remaining 1 tsp sugar. Put the chicken in shallow pan and drizzle with veg oil and toss to coat evenly. Sprinkle the spice mixture over the chicken, toss and rub to coat thoroughly Prepare a hot grill for 10 mins on medium high. clean the grill grate and lubricate with an oil soaked paper towel. Put the chicken on the grate and grill covered until one side has dark grill marks (5-6 mins) turn and repeat. move theighs to dish when cooked and drizzle about half soy mixture, sprinkle with cilantro and toss to coat. Let rest 4-5 mins, tossing once or twice. Serve hot with remaining soy mixture.

Vinegar Chicken Thighs image

Number Of Ingredients 11

3/4 cup red wine vinegar
1/2 cup chicken broth
1 tablespoon honey
1 tablespoon tomato paste (or tomato sauce at 1/4 c
2 tablespoon butter
8 chicken thighs
4 garlic cloves thin sliced
3 shallots sliced thin
3/4 cup dry white wine
2 tablespoon creme fraiche
2 tablespoon tarragon

Steps:

In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer low the vinegar sauce until reduced to 1/2 cup, about 10-12 minutes.
Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
Add the creme fraiche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.