This recipe for salt and vinegar chicken can be prepared either in the oven or on the barbecue. It tastes extremely salty and vinegary and has a crunchy exterior. You can substitute a disposable foil pan for the baking dish if you want to cook this on the grill.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 11 hrs |
| Total Time: | 11 hrs 20 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 cup sugar, plus extra for coating
- 1 fluid ounce water
- 7 ounces fresh cranberries
Instructions
- Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight.
- Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper.
- Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.