Persimmon Vinegar Chicken Marinade Recipe

Persimmon Vinegar Chicken Marinade Recipe

Cayla Zelanis

Summer is the season to gather with the ones you love by cooking while sharing stories, laughter, and good food. This simple yet delicious recipe has been passed along from our friends at Figure Ate Foods, using persimmons sourced from organic farms along the Central Coast of California. Using these persimmons, they have created a naturally fermented vinegar, which is a regenerative superfood that’s filled with antioxidants, and offers support for a healthy liver, heart, skin, and gut. All proceeds benefit White Buffalo Land Trust, so they can continue to promote, practice, and develop systems of regenerative agriculture, which have the power and potential to address the planet's climate, biodiversity, community health, and food security challenges.


  • Chicken (1-2 lbs)
  • Olive Oil (1-2 tbsp.)
  • Persimmon Vinegar (1/4 cup)
  • White Wine (splash)
  • Chopped Garlic (3-4 cloves)
  • Salt, Pepper, and spices of your choice (to taste)
  • Note: if you want to add some sweetness, include some maple syrup - (1-2 tbsp.)


  • Mix olive oil, Persimmon Vinegar, white wine, garlic, salt, pepper, and spices together.
  • Poke holes in the chicken with a fork.
  • Pour the mixture over the chicken and allow it to marinade for 30 minutes or longer in the fridge.
  • Grill or bake to your preference.