Ingredients
 

• 8 bone-in chicken breasts
• 1/2 cup cider vinegar
• 1/2 cup water or cranberry-apple herbal tea *
• Stevia to taste
• 1 teaspoon Braggs aminos sauce
• Salt and pepper, to taste
• 2.5 oz onion, sliced thin, 1 small

Directions

1. Place the chicken in a gallon zipper bag set in a 9 x 13″ baking dish.
2. Mix the vinegar, water or tea, Stevia and Braggs aminos sauce; pour over the chicken.
3. Seal the bag and let marinate in the refrigerator about 3 hours, turning the bag over every hour.
4. Place the chicken, along with marinade, skin-side up in the same baking dish used for marinating.
5. Season the chicken with salt and pepper and scatter the onions on top.
6. Bake at 425º for 40-45 minutes until the chicken is done and skin is golden.
7. If the skin hasn’t browned by the time the chicken is cooked, raise the oven rack to the highest setting and broil for a minute or two to crisp it up.
8. Watch it closely; it will brown quickly.

Makes 4-8 servings

Can be frozen

* I used Bigelow’s Cranberry Apple herb tea. You don’t want to use tea that has spices, such as cinnamon, in it. If you can’t find the Bigelow tea, just use water.

---

* Individual results may vary.