Broiled Chicken with Malt Vinegar
Submitted by dibley
Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minMalt vinegar isn’t just for fish and chips anymore.
Here it does double duty as a tenderizer and flavor bomb, soaking into skinless chicken legs alongside dry white wine, sliced shallots, and fresh basil.
An overnight marinade lets that sharp, tangy acidity work its way deep into the meat.
Under the broiler, the vinegar and wine reduce into a sticky, caramelized glaze as you baste the chicken, giving it gorgeous color and a punch of flavor you won’t forget.
Chef Tips
- Marinate the full 8 hours or overnight. The malt vinegar needs time to break down the muscle fibers and tenderize the chicken.
- Line your broiler pan with foil for easy cleanup. The sugars in the marinade will caramelize and stick.
- Baste every 2 to 3 minutes while broiling. This builds up layers of that tangy glaze.
- Pair with roasted potatoes and a simple green salad with a vinaigrette. The acidity of the chicken loves a starchy, mellow side.
Ingredients
Directions
Marinade: combine everything but chicken and simmer for 2 minutes.
Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight.
Preheat broiler. Remove the legs from the marinade and arrange them in a broiler pan that is foil lined. Broil the legs 3½ inch below (or above) heat source for about 8 minutes brushing with the marinade.
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