Chicken with Malt Vinegar

Malt vinegar is made from fermented barley malt. After the beer is produced, this vinegar is made which is very popular in England.


malt icing
  • 3/4 cups of malt vinegar
  • 1/4 cup of molasses
  • 2 spoons of honey
  • 1 teaspoon of fennel seeds
  • 1/4 teaspoon crushed red chili flakes
  • 10 whole black peppercorns
  • 1 piece of cinnamon stick
  • 1/2 bay leaf
  • 1/2 cup brown sugar
  • 1/3 cup of salt
  • 1/4 cup of malt vinegar
  • 8 sprigs of fresh thyme
  • 4 bone-in chicken breasts, cut into quarters
  • Freshly ground black pepper
  • 2 tablespoons of vegetable oil

Preparation Method

Malt Icing

  1. Combine all ingredients in a small saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until mixture thickens and reduces to 1/3 cup, 12 to 15 minutes. Strain into a small bowl.


  1. Mix the sugar, 1/3 cup salt, vinegar, thyme and 1 cup water in a large saucepan over medium heat until the sugar dissolves.
  2. Transfer to a large bowl and add 6 cups of cold water. Add the chicken, making sure it is fully submerged. Cover and refrigerate for at least 4 hours and overnight.
  3. When ready to roast the chicken, preheat the oven to 200°. Line a baking sheet with aluminum foil
  4. Drain the chicken and pat dry with paper. Season the chicken lightly with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat and cook the chicken until browned on all sides, about 8 to 10 minutes. When removing the chicken from the roast, place it on the roast lined with aluminum foil.
  5. Bake the chicken for 15 minutes, then drizzle with the frosting.
  6. Continue to bake, basting again after 5 minutes. Bake the chicken for another 15 minutes and remove from the oven.
  7. Place a piece of foil on top and let the chicken rest for about 10 minutes, then serve.
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