Viral Salt & Vinegar Chicken
Directions
- 1Put on gloves and prepare to show how to make the viral salt and vinegar chicken.
- 2Put on gloves and prepare to show how to make the viral salt and vinegar chicken.
- 3Put on gloves and prepare to show how to make the viral salt and vinegar chicken.
- 4Add about 1 cup of salt to about 3 pounds of boneless, skinless chicken thighs in a large bowl.
- 5Add about 1 cup of salt to about 3 pounds of boneless, skinless chicken thighs in a large bowl.
- 6Add about 1 cup of salt to about 3 pounds of boneless, skinless chicken thighs in a large bowl.
- 7Cover the chicken and salt with white distilled vinegar.
- 8Cover the chicken and salt with white distilled vinegar.
- 9Cover the chicken and salt with white distilled vinegar.
- 10Stir the chicken, salt, and vinegar mixture with a gloved hand to combine and allow it to sit for about 15 minutes.
- 11Stir the chicken, salt, and vinegar mixture with a gloved hand to combine and allow it to sit for about 15 minutes.
- 12Stir the chicken, salt, and vinegar mixture with a gloved hand to combine and allow it to sit for about 15 minutes.
- 13Head outside to the grill and open the lid.
- 14Head outside to the grill and open the lid.
- 15Head outside to the grill and open the lid.
- 16Spray the grill grates with cooking oil.
- 17Spray the grill grates with cooking oil.
- 18Spray the grill grates with cooking oil.
- 19Place the chicken thighs on the hot grill, ensuring quick bursts of spray oil to prevent flares.
- 20Place the chicken thighs on the hot grill, ensuring quick bursts of spray oil to prevent flares.
- 21Place the chicken thighs on the hot grill, ensuring quick bursts of spray oil to prevent flares.
- 22Flip the chicken thighs to get grill marks on both sides, ensuring they cook through on high heat.
- 23Flip the chicken thighs to get grill marks on both sides, ensuring they cook through on high heat.
- 24Flip the chicken thighs to get grill marks on both sides, ensuring they cook through on high heat.
- 25Move the cooked chicken thighs to an aluminum pan.
- 26Move the cooked chicken thighs to an aluminum pan.
- 27Move the cooked chicken thighs to an aluminum pan.
- 28Carry the grilled chicken back into the kitchen.
- 29Carry the grilled chicken back into the kitchen.
- 30Carry the grilled chicken back into the kitchen.
- 31Plate a piece of chicken and cut it to show the inside.
- 32Plate a piece of chicken and cut it to show the inside.
- 33Plate a piece of chicken and cut it to show the inside.
- 34Taste the chicken.
- 35Taste the chicken.
- 36Taste the chicken.
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 3 pounds boneless, skinless chicken thighs
- 3 pounds boneless, skinless chicken thighs
- 1 cup salt
- 1 cup salt
- 1 cup salt
- 1 quart white distilled vinegar
- 1 quart white distilled vinegar
- 1 quart white distilled vinegar
Equipment
large mixing bowlgrilltongsaluminum pan
Tips
- This method is called a flash brine, requiring only 15 minutes of marination for flavor.
- When grilling, brush oil on the grate or use spray oil in quick bursts to avoid flares.
- Finish grilling the chicken on the higher, hotter rack for better browning without overcooking.
- The chicken should reach an internal temperature of 175 degrees.