Chicken cut up into pieces cook quickly and is a good choice when the hours of sun light are limited.
Sun Oven Salt and Cider Vinegar Chicken
1 1/2 cups cider vinegar
1/4 cup vegetable oil
1 egg, lightly beaten
2 teaspoons kosher salt
1 teaspoon poultry seasoning
6 bone-in, skin-on chicken thighs,trimmed of excess fat
Set Sun Oven out to preheat
In a large bowl, mix together the vinegar, oil, egg, salt, and poultry seasoning. Add the chicken thighs to the bowl. Cover and marinate in the refrigerator for at least 1 hour. Place a rack in a baking pan. Arrange the thighs in a single layer on the rack. Cover and transfer to the Sun Oven. Cook until the juices run clear and the skin is browned, 1 to 1 1/2 hours. Serve with steamed rice.
Makes 6 servings.