Salt and Vinegar Chicken

I can house a bag of salt and vinegar potato chips like no other, but since potatoes aren’t exactly paleo, I decided to create this recipe instead to get my fix. Marinating the chicken in vinegar leaves behind juicy meat and cooking it at a high temperature allows for crispy skin.  I’m not going to lie, I wasn’t exactly sure how these thighs were going to turn out, but they were incredible! Nom nom nom!!

4 chicken thighs
1 cup white distilled vinegar
3 cloves garlic – smashed
Coarse sea salt & Pepper to taste

1.  An hour before cooking, place chicken, vinegar, and garlic in a ziplock bag and refrigerate.
2.  When ready to cook, preheat oven to 425 degrees.
3.  Remove thighs from vinegar marinade and completely pat them dry with paper towels.  Place on a wire rack in a baking pan.  Generously season with salt and pepper.
4.  Bake for 30 minutes until the skin crisps up.  Serve wtih a generous serving of veggies and you have yourself a delicious dinner!

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