Malt Vinegar-Glazed Chicken

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Malt Vinegar-Glazed Chicken
Don't have time to brine? The glaze is delicious on a plain roast chicken.

4 servings

Recipe by Avec in Chicago, IL

Photograph by Matt Duckor

September 2012

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  • 4

Ingredients

  • Glaze:
  • 3/4 cup malt vinegar
  • 1/4 cup mild-flavored (light) molasses
  • 2 tablespoons honey
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon crushed red pepper flakes
  • 1 dried pasilla or ancho chile, stemmed, seeded
  • 10 whole black peppercorns
  • 1 1-inch piece of cinnamon stick
  • 1/2 bay leaf
  • Chicken:
  • Chicken
  • 1/2 cup(packed) light brown sugar
  • 1/3 cup kosher salt plus more for seasoning
  • 1/4 cup malt vinegar
  • 8 sprigs fresh thyme
  • 1 4-pound chicken, backbone removed, quartered, or 4 lb. breasts and whole legs
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Ingredient info:
  • Dried pasilla and ancho chiles are sold at Latin markets, specialty foods stores, and many supermarkets

Preparation

Step 1

Glaze: Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12–15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill.


Chicken: Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight.

Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7–8 minutes per batch. Transfer chicken to prepared sheet.

Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.

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