Crispy and Juicy Chicken Marinated in Pine Needle Vinegar

A great idea to elevate chicken into a festive lunch or dinner that everyone will remember. Since youll marinate the chicken in pine needle vinegar for at least 12 hours before baking, the meat will practically melt in your mouth.

Details

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

1.5 kg Meat, chicken, thighs
2 cups Yogurt, plain, from whole milk
pieces Salt, table

Steps

Start preparing the baked chicken the day before baking. First, salt the chicken and let it sit for 30 minutes.
Mix pine needle vinegar and 4 tablespoons of fine salt. Place the chicken in a large food bag (5 kg) and pour the pine needle vinegar with salt into it. Tie the bag, then coat the chicken with the marinade from all sides. Place in the refrigerator for at least 12 hours (preferably overnight).
Take the chicken out of the refrigerator one hour before baking. Preheat the oven to 220 degrees Celsius.
Remove the chicken from the bag, gently remove the pine needle vinegar with your hands, then place it in a baking dish and put it in the oven, positioning the legs towards the back left corner of the oven.
After 20 minutes of baking, reduce the temperature to 200 degrees Celsius and bake for another 10 minutes, then turn the baking dish so that the legs face the back right corner of the oven. This will ensure even browning on the other side. Bake the chicken for approximately 30 more minutes.

Nutrition Information (Per 100g)

Calories: 170.19 kcal
Fat: 11.7 g
- Saturated Fat: 3.45 g
Carbohydrates: 1.07 g
- Sugars: 1.07 g
Protein: 13.16 g
Fiber: 0 g

Advice

If the chicken browns too quickly during baking, cover it with aluminum foil. The chicken is baked when the internal temperature reaches 74 degrees Celsius. You can also check for doneness by making a cut between the thigh and the body. If the meat juices are no longer pink, the chicken is done.