Dante Chicken Thighs

By / Food / May 24th, 2023 / 2

Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Could we even call this a cookbook if we didn’t include at least one grilled or roasted chicken recipe? We’ve never had a chicken dish on the menu at the restaurant, but we all love chicken.

Everybody loves chicken! But we didn’t want to write up a chicken recipe just for the sake of it. We wanted it to make sense for us and for you. That’s why we decided to repurpose our Dante Vinegar as a marinade for the chicken. The vinegar not only helps tenderize the meat, but also keeps it from drying out. It’s a one-stop brine and marinade shop! You will get tastier results using a charcoal grill (obviously), but the chicken will still be juicy and delicious cooked over medium on a gas grill.


Grilled Chicken
  • 1/3 cup Dante Vinegar (see recipe below)
  • 2 tbsp extra virgin olive oil + more to finish
  • 1 tsp kosher salt
  • ½ onion, sliced (about 1 cup) 7 cloves garlic, smashed
  • 4 skin-on, bone-in chicken thighs
  • ½ tsp dried oregano
  • ¼ tsp freshly ground black pepper
  • Flaky sea salt
Grilled Onions
  • 2 large onions, quartered 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper


Marinate the chicken:In a small bowl, place the Dante vinegar, 2 tbsp olive oil, kosher salt, onions and garlic. Toss to combine and set aside. In a large bowl, sprinkle the skin of the chicken thighs with the oregano and black pepper. Pour the marinade over the chicken and toss to coat. Marinate in the fridge for at least 1 hour and up to 2 days, flipping the thighs every once in a while.

Grill the Chicken:Take the chicken thighs out of the fridge to temper for 30 minutes. Bring your grill up to medium-high heat. Remove the chicken thighs from the marinade and place them skin side up on the grill. Cook, gently flipping them after a nice color has developed, about 6–8 minutes. Cook the skin side carefully, allowing for a nice sear to develop before moving the meat to avoid tearing the skin, about 8 minutes. Finish cooking the thighs on the edge of the grill so the meat doesn’t burn, flipping every once in a while, until the internal temperature reaches 160°F. Remove from the grill and rest for at least 8 minutes before cutting into it.

Grill the Onions:While the chicken is resting, coat the onion quarters with the olive oil and season with salt and pepper. Grill on each side for about 3 minutes, until the onions are tender and nicely charred but still somewhat intact.

Assemble the Dish: Plate the chicken thighs while they are still hot and top with a drizzle of olive oil, flaky sea salt and charred onions.

Dante Vinegar


Special Equipment

  • Blender (optional)
  • ½ cup white wine vinegar 1½ cloves garlic, minced 2¼ tsp dried oregano
  • 2¼ tsp garlic powder
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper

We like to make a big batch of this spiced vinegar because it lasts a really long time, and it is super versatile. On its own, it makes for a great marinade for chicken, and when you mix it with olive oil, it becomes a great vinaigrette

Make the vinegar: Whisk all the ingredients together in a bowl or blitz in a blender until smooth. The Dante vinegar will keep in the fridge indefinitely.


Looking at the small things that make life great and the people who create them.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access