Salt and Vinegar Chicken Thighs

I was planning on having my cousin and his girlfriend over for dinner one night, but then Bill went to 12 hour work days and scheduling a dinner date was next to impossible.  I had planned to make Greek-Style Chicken and had bought the extra chicken thighs and all, so I needed a new recipe to use up the surplus.  Although my family loves the Greek-Style Chicken, we don't want to eat it constantly!  I have recently been experimenting with brining, and it does make a world of difference!  This chicken came out so moist and tender!  It was delicious!  And for any of you that know me, I am so not a fan of chicken, especially dark meat!  As I've gotten more and more acclimated to making dishes that are healthy and totally from scratch, I've gotten more adventurous.  There are so many "spices" that don't come dried in cylindrical containers!  I left my chicken marinating for 2 days, but you can leave it marinating for far less than that.  Just make sure you marinate it for AT LEAST and hour.  Your are also going to save 1/4 of the marinade.  The chicken will cook in it for a half hour.  Then just use a baster to drain all of the marinade from the baking dish.  

Makes 6 servings

Ingredients:

• 6 chicken thighs (I used bone-in, skin on)
• 1.5 cups of apple cider vinegar (you can substitute for white vinegar if you don't have cider)
• 1 cup of vegetable oil
• 1 egg, beaten
• 4 teaspoons of seasoned salt
• 1 teaspoon of ground black pepper
• 2 tablespoons of minced garlic

Directions:

1. In a large bowl, mix together the apple cider vinegar, vegetable oil, egg, seasoned salt, black pepper and minced garlic.  
2. In a baking dish, lay chicken thighs in a single layer and pour marinade over them.  Cover tightly with plastic wrap and refrigerate for at least an hour or up to 2 days.
3. Preheat oven to 350º.
4. Transfer thighs to a glass baking dish, and pour 1/4 of the marinade over the top.
5. Bake chicken for 30 minutes.  After 30 minutes, drain the marinade from the baking dish and return to over.  Bake an additional 15-25 minutes.  Until the juices run clear and the skin is nice and brown and crispy.  Chicken thighs should be cooked until the internal temperature is at least 165ºF.