Apple Cider Vinegar Chicken Marinade takes five minutes to mix: apple cider vinegar, olive oil, Italian seasoning, salt and pepper. Chicken breasts soak in it in the refrigerator for 1 to 12 hours, then go on a hot grill for about 5 minutes a side, until they reach 165°F. It makes enough for 1 to 1 1/4 pounds of chicken, about 3 servings.
How to make it: Whisk the marinade in a bowl. Put the chicken in a shallow dish or a sealable bag, pour the marinade over, toss, cover and refrigerate at least an hour. Shake off the excess, throw away the used marinade and grill or broil the chicken until a food thermometer reads 165°F.
Why You’ll Love It
- Five pantry ingredients: vinegar, oil and seasonings you likely already have.
- Five minutes of work: the refrigerator does the rest.
- Grill or broiler: it works either way.
- Great for meal prep: cook a batch and slice it for salads and wraps through the week.
Ingredient Notes
Chicken breasts: 1 to 1 1/4 pounds of boneless skinless breasts. Thighs and other cuts work too, with different cooking times.
Apple cider vinegar: 1/4 cup. It gives the chicken its flavor and helps tenderize it. Use apple cider vinegar, not apple cider, and stick with it rather than swapping in another vinegar, which changes the flavor of the marinade.
Olive oil: 1 tablespoon carries the flavors into the chicken and keeps it from sticking to the grill.
Italian seasoning: 2 tablespoons of the dried blend.
Salt and pepper: 1 teaspoon sea salt and 1/2 teaspoon ground pepper.
Ingredients
- 1 to 1 1/4 pounds boneless skinless chicken breasts
- 1/4 cup apple cider vinegar
- 2 tablespoons Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
How to Make Apple Cider Vinegar Chicken
1. Mix the marinade. Whisk the apple cider vinegar, Italian seasoning, olive oil, salt and pepper in a bowl until well combined.
2. Marinate in the refrigerator. Put the chicken in a shallow dish or a 1-gallon sealable plastic bag. Add the marinade, toss to coat, cover and refrigerate for at least 1 hour or up to 12 hours. Never marinate on the counter.
3. Drain the chicken. Take the chicken out of the marinade, shake off the excess and discard the leftover marinade.
4. Grill. Heat a grill or grill pan. Once it is hot, cook the chicken for about 5 minutes per side, until it is cooked through and no longer pink and a food thermometer reads 165°F.
5. Or broil. No grill: line a broiler pan or a baking sheet with foil and coat it with cooking spray. Lay the chicken on the foil and broil, watching closely so it does not burn. Flip the chicken after about 5 minutes and cook for 10 to 15 minutes, until it is cooked through and a food thermometer reads 165°F.
6. Serve or store. Serve the chicken right away, or let it cool, pack it in covered storage containers and refrigerate it within 2 hours.
How Long to Marinate Chicken in Apple Cider Vinegar
For boneless breasts, 1 to 12 hours in the refrigerator. If you’re short on time, 30 minutes still adds flavor. Times shift a little by cut:
- Lean breasts and tenders: 2 to 4 hours is a good middle ground.
- Thin tenderloins: no more than 1 to 2 hours; the acid can start to make them mushy.
- Bone-in or skin-on pieces: up to about 6 to 8 hours.
Don’t go overboard. Too much vinegar, or too long in it, can make chicken stringy and tough. USDA says poultry can safely sit in a marinade in the refrigerator for up to 2 days, but that is a safety limit, not a flavor goal.
How to Marinate Chicken Safely
- Always use the refrigerator. Marinate covered in the fridge, never on the counter.
- Keep it covered in marinade. Use a container or bag without much extra room so the marinade surrounds the chicken.
- Don’t reuse raw marinade. Throw away marinade that touched raw chicken. If you want some as a sauce, set a portion aside before the chicken goes in, or boil the used marinade for a few minutes first.
- Use a clean plate. Put the cooked chicken on a clean platter, not the one that held it raw.
- Check the temperature. Grilled chicken browns fast on the outside, so color isn’t a reliable test. Chicken is done at 165°F.
Is This a Brine?
No. A brine is mostly water and salt, and the chicken sits submerged in it. This is a marinade: oil, an acid (here, apple cider vinegar) and seasonings. The acid helps break down the meat a little, which tenderizes it and helps it hold more juice.
Variations
- Honey mustard lime: blend apple cider vinegar with olive oil, Dijon mustard, garlic powder, honey, lime juice, brown sugar and salt. Set some aside before marinating to spoon over the cooked chicken.
- Lemon herb: use a little less vinegar with fresh lemon juice, garlic and fresh basil, parsley, rosemary and thyme. Use fresh herbs here, not dried.
- Chicken thighs: bone-in, skin-on thighs can marinate longer and bake on a rack until they reach 165°F.
- Poultry seasoning: swap the Italian seasoning for poultry seasoning.
Storage & Reheating
Refrigerator: Refrigerate cooked chicken within 2 hours (1 hour if it’s over 90°F) in shallow covered containers. It keeps 3 to 4 days.
Freezer: Freeze cooked chicken for 3 to 4 months. You can also freeze raw chicken in the marinade in a zip-top bag and thaw it in the refrigerator before cooking.
Reheating: Reheat covered until it reaches 165°F. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Slice it over salads or toss it with pasta salad. For a full plate, add garlic herb roasted potatoes, carrots and zucchini, roasted asparagus and carrots or smothered green beans.
More chicken breast ideas: Italian Parmesan chicken skewers and honey garlic chicken breasts, which also use a splash of apple cider vinegar.
Frequently Asked Questions
How long should you marinate chicken in apple cider vinegar?
1 to 12 hours in the refrigerator for boneless breasts. Thin tenderloins need only 1 to 2 hours.
Can I use apple cider vinegar to soak chicken?
Yes, as a marinade with oil and seasonings, covered in the refrigerator. Cook the chicken to 165°F afterwards.
What is the best vinegar to marinate chicken?
This recipe is built around apple cider vinegar; swapping in another vinegar changes the flavor.
How much apple cider vinegar do I use?
1/4 cup for 1 to 1 1/4 pounds of chicken, with 1 tablespoon olive oil and the seasonings.
Can I use apple cider vinegar to brine chicken?
This is a marinade, not a brine. A brine is a salt and water solution.
Final Notes
Mix it, marinate it in the fridge and grill it to 165°F, and you have juicy, flavorful chicken for dinner or meal prep. If you try the honey mustard lime version, tell me in the comments how you liked it.
Apple Cider Vinegar Chicken Marinade
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Ingredients
- 1 to 1 1/4 pounds boneless skinless chicken breasts
- 1/4 cup apple cider vinegar
- 2 tablespoons Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Instructions
- Whisk the apple cider vinegar, Italian seasoning, olive oil, salt and pepper in a bowl until well combined.
- Put the chicken in a shallow dish or a 1-gallon sealable plastic bag. Add the marinade, toss to coat, cover and refrigerate for at least 1 hour or up to 12 hours. Never marinate on the counter.
- Take the chicken out of the marinade, shake off the excess and discard the leftover marinade.
- Heat a grill or grill pan. Once it is hot, cook the chicken for about 5 minutes per side, until it is cooked through and no longer pink and a food thermometer reads 165°F.
- No grill: line a broiler pan or a baking sheet with foil and coat it with cooking spray. Lay the chicken on the foil and broil, watching closely so it does not burn. Flip the chicken after about 5 minutes and cook for 10 to 15 minutes, until it is cooked through and a food thermometer reads 165°F.
- Serve the chicken right away, or let it cool, pack it in covered storage containers and refrigerate it within 2 hours.
Notes
Nutrition
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