Chicken Thighs
This lovely marinade made with DYC malt vinegar will give your chicken thighs a good depth of flavour and colour!
Recipe Video
Ingredients
- 10 Chicken thighs & legs
- 200 ml DYC malt vinegar
- 2 tbsp dark brown sugar
- 6 thyme sprigs 2 red onions
- 3 tbsp olive oil for cooking
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1
Add the chicken pieces into a large bowl, add thyme, brown sugar and DYC vinegar. Cover the bowl & leave to marinade for 1 hour. Slice the onions into wedges.
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2
Preheat the oven to 180 degrees.
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3
In a large baking tray add the onions and chicken pieces. Pour all the marinading liquid over the chicken.
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4
Place the chicken into the oven, cook for 30 minutes. After 30 minutes remove from the oven & using a spoon, spoon the cooking liquid over the chicken. Return the chicken to the oven for a further 15 minutes of cooking.
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5
Remove from the oven & serve the onions & chicken on a large serving plate.
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6
Whisk the juices from the pan together and pour over the chicken. Serve with roasted potatoes or home cut chips.
