Balsamic Chicken Recipe
Boneless skinless chicken thighs marinated in a balsamic-honey mixture, then grilled or baked and garnished with chopped parsley.
Equipment
- gallon-sized zip-top bag
- Bowl
- Small Saucepan
- Grill
- Oven
- Tongs
- baking dish or baking sheet
- Meat Thermometer
- paper towel
Ingredients
Ingredients
- 1/3 cupbalsamic vinegar
- 1/4 cupextra virgin olive oil
- 1/4 cuplow sodium chicken brothor stock
- 2 clovesgarlicminced
- 1 tablespoonhoney
- 1 tablespoonfresh rosemaryminced or 1 teaspoon dried
- 1/2 teaspoonItalian seasoning
- 2 poundsboneless skinless chicken thighs*see note
- parsleychopped
Instructions
Instructions
- In a large gallon-sized zip-top bag, combine 1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1/4 cup low-sodium chicken broth or stock, 2 cloves garlic (minced), 1 tablespoon honey, 1 tablespoon fresh rosemary (minced) or 1 teaspoon dried, and 1/2 teaspoon Italian seasoning. Seal the bag and gently mix the marinade by rubbing the bag with your hands until ingredients are combined.
- Add 2 pounds boneless skinless chicken thighs to the bag, remove excess air, seal, and massage the bag so the marinade coats all pieces. Place the sealed bag in a bowl (to catch any leaks) and refrigerate for at least 2 hours or up to overnight.
- When ready to cook, remove the bag from the fridge. If you plan to use the marinade as a sauce, pour it into a small saucepan and bring it to a rolling boil for several minutes; otherwise discard the marinade.
- Choose a cooking method — grill or oven.
- Grill method: Preheat your grill to medium-high (about 400°F) for ~10 minutes. Lightly oil the grates by dipping a folded paper towel in a little of the extra virgin olive oil from the marinade and using tongs to rub the grates. Place the chicken smooth-side down and grill 7–8 minutes. Flip and grill an additional 5–7 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F. Grill times will vary with thickness.
- Oven method: Preheat the oven to 400°F. Transfer the marinated chicken to a baking dish or baking sheet in a single layer (discard used marinade unless boiled). Bake 15–20 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Remove the cooked chicken from heat, tent loosely with foil, and let rest for 10 minutes. Garnish with chopped parsley and serve.
Notes
Refrigerator:Allow the chicken to cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3 to 4 days.
Freezer:For longer storage, you can freeze the chicken. Simply wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. To reheat, just thaw overnight in the fridge and reheat in the oven or on the stovetop until warmed through.
Meal Prep:Prepare the balsamic chicken marinade, add the chicken, and gently massage the bag. Remove any excess air and press chicken into an even layer. Freeze flat until solid, for up to 3 months. Thaw overnight in the fridge and prepare as directed.
Freezer:For longer storage, you can freeze the chicken. Simply wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. To reheat, just thaw overnight in the fridge and reheat in the oven or on the stovetop until warmed through.
Meal Prep:Prepare the balsamic chicken marinade, add the chicken, and gently massage the bag. Remove any excess air and press chicken into an even layer. Freeze flat until solid, for up to 3 months. Thaw overnight in the fridge and prepare as directed.