Description
Juicy, smoky BBQ chicken thighs marinated in vinegar and spices, baked low and slow for tender results. Tangy vinegar-butter baste adds bold flavor without drying the meat.
Ingredients
Chicken Thighs (2 lbs/900g, skinned or skin-on)
White Vinegar (1 cup/240ml, 5% acidity)
Olive Oil (1 Tbsp/15ml, or avocado oil for depth)
Smoked Paprika (1 tsp, smoked variety preferred)
Basil Salt (1 tsp, or regular salt + fresh basil)
Instructions
Trim excess fat from chicken
In a bowl, whisk vinegar with oil and spices
Add chicken, flip to coat evenly
Cover and marinate 15-30 minutes at room temp
Preheat oven to 275°F (135°C)
Place chicken on a baking tray
Bake uncovered for 25 minutes until just cooked through
While chicken is hot, brush with remaining marinade
Let rest 10 minutes before serving
Notes
Cut chicken into uniform wing/drumstick pieces for even cooking
Use digital food thermometer for precise doneness
Baste only final 2 minutes to prevent evaporation
Cover with foil if browning too quickly
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One chicken thigh
- Calories: 400
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 45g
- Cholesterol: 170mg