Balsamic Chicken

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  1. Prepare the Marinade:
    • In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, dried rosemary, dried thyme, salt, and black pepper until well combined.
  2. Marinate the Chicken:
    • Place the chicken breasts in a resealable plastic bag or a shallow dish.
    • Pour the marinade over the chicken, ensuring each piece is coated evenly.
    • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
  3. Cook the Chicken:Oven Method:
    • Preheat your oven to 375°F (190°C).
    • Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper or lightly greased.
    • Bake for 25-30 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
    Grill Method:
    • Preheat your grill to medium-high heat.
    • Remove the chicken from the marinade and grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
  4. Serve:
    • Garnish with fresh rosemary or thyme if desired.
    • Serve the balsamic chicken with your favorite side dishes and enjoy!

Kitchen Equipment Needed

  • Small mixing bowl
  • Whisk
  • Resealable plastic bag or shallow dish (for marinating)
  • Baking sheet (for oven method)
  • Parchment paper or cooking spray (for baking)
  • Meat thermometer (to check internal temperature)
  • Grill (for grilling method)

Tips and Variations

  • Add Vegetables: For a one-pan meal, add sliced vegetables such as bell peppers, onions, or zucchini to the baking sheet during the last 20 minutes of baking.
  • Marinate Overnight: For even more flavor, marinate the chicken overnight in the refrigerator.
  • Make It Spicy: Add a pinch of red pepper flakes to the marinade for a spicy kick.
  • Sauce It Up: Reduce the leftover marinade in a saucepan to create a balsamic glaze to drizzle over the cooked chicken.

How to Store Leftovers

Store leftover Balsamic Chicken in an airtight container in the refrigerator for up to 3 days. The chicken can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently in the oven or microwave.

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