Fish is always my go-to protein BUT my love of chicken goes way back. When we were kids back in the 70s, restaurants really were few and far between. I think we all forget that eating out used to be a luxury saved for birthdays and other special occasions. And our go-to for those special occasions was always the (then relatively new) Swiss Chalet on Eglinton Avenue in Scarborough. Before kids’ menus became a thing, my sisters and I used to get a spare plate that our parents used to add a few pieces of their own chicken and French fries too. And the Chalet sauce was never hot enough for my Nana Speed. Anyway I digress … this is a great recipe for a meal anytime – just marinate overnight and you can have your dinner ready in 30 minutes after you get home from work.
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Broiled Chicken with Beer Vinegar
- Yield: 4 Servings 1x
Ingredients
- 4 chicken legs or thighs
- ¾ cup Newfoundland Beer Vinegar
- ½ cup white wine
- 2 large shallots, thinly slides
- 2 tbsp fresh basil
- ¼ tsp salt
- fresh ground pepper to taste
Instructions
- Combine everything but chicken and simmer for 2 minutes.
- Pour the marinade over the chicken, cover and refrigerate for 8 hours or overnight.
- Preheat broiler.
- Remove chicken from marinade and arrange in a foil-lined broiler pan.
- Broil 3 ½ inches below heat source for about 8 minutes or until cooked, brushing with reserved marinade.
