Fire Cider Chicken
Fire Cider Chicken is the ultimate Healthy Dinner, blending bold, tangy flavors with tender chicken and sweet apples in an easy skillet meal. It’s family-approved and perfect for busy nights or meal prep.
Ingredients
For the Marinade:
- ⅓ cup 80ml fire cider vinegar or apple cider vinegar
- 1 tbsp 6g Italian herb blend (or mix of dried basil, oregano, thyme, rosemary)
- 1 tsp 4g sea salt
- ½ tsp 1g ground black pepper
- 2 tbsp 20g leftover fire cider vegetables and herbs (e.g., garlic, ginger, onion, peppers)
For the Chicken:
- 1.5 lbs 680g boneless, skinless chicken thighs or breasts
- 1 tbsp 15ml olive oil
For the Apple Topping (Optional):
- 2 medium apples 300g, sliced (Granny Smith or Honeycrisp work well)
- 2 tbsp 30ml water
- 1 tbsp 15ml maple syrup (optional)
Instructions
Marinate the Chicken
- I season 1.5 lbs chicken with 1 tsp sea salt, ½ tsp black pepper, and 1 tbsp Italian herb blend. In a large bowl or zip-top bag, I add the chicken and 2 tbsp fire cider vegetables, then pour in ⅓ cup fire cider vinegar. I mix well, cover, and refrigerate for 2–4 hours (or overnight for max flavor).
Cook the Chicken
- I heat 1 tbsp olive oil in a medium skillet over medium-high heat. I add the marinated chicken and fire cider vegetables, cooking 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). I baste with 1–2 tbsp extra fire cider vinegar during cooking for a flavor boost, then transfer the chicken to a plate and cover with foil to rest.
Sauté the Apples (Optional)
- I wipe the skillet clean and add 2 sliced apples with 2 tbsp water, cooking over medium heat for 3–5 minutes until softened. If using, I drizzle in 1 tbsp maple syrup and cook 1 minute more for a glossy finish.
Combine and Serve
- I return the chicken to the skillet with the apples (if using) and cook 1–2 minutes to meld flavors. I taste and add a pinch of salt if needed, then serve hot with extra pan juices drizzled over.