1 2 3 Balsamic Chicken Recipes

BALSAMIC CHICKEN {EASY MARINADE}

Steps:

• Place chicken in a gallon size resealable bag (or you can use a bowl).
• In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
• Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
• Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
• Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
• Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
• Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
• Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
• Garnish with parsley if desired. Serve warm.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

1-2-3 BALSAMIC CHICKEN

Steps:

• Remove neck and giblets from chicken; rinse and put in bottom of roasting pan.
• Sprinkle half the chopped onion in bottom of roasting pan.
• Rinse chicken and pat dry; fold back wings and place breast side up on top of neck, giblets, and onions in roasting pan.
• Rub garlic cloves on outside of chicken and sprinkle cavity with salt and pepper; put garlic, rosemary, and remaining onion in cavity.
• Pour over balsamic vinegar and red wine; FOR BEST FLAVOR, cover pan and refrigerate overnight, basting occasionally (but still good without the extra marinating time if you're pressed for time).
• Remove pan from refrigerator and baste chicken; allow to rest at room temperature for one hour.
• Preheat oven to 375°F; baste chicken again and roast uncovered for one hour.
• Remove chicken from oven; baste; reduce temperature to 350°F.
• Continue roasting uncovered at 350°F for 60-90 minutes (twenty minutes per additional pound over three pounds) or until internal temperature reaches 165°F, basting every half hour. Skin will be dark but will not burn. Sprinkle outside of chicken with additional salt and pepper during last hour if you like a nicely seasoned, crispy skin.
• Remove from oven; cover with foil tent and allow to rest for 10-20 minutes before carving.
• While chicken is resting, strain pan juices and skim off fat. Bring to a boil over medium-high heat to reduce; season to taste.
• Carve chicken; dip slices into balsamic reduction and serve.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.