The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with balsamic vinegar.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 6
Number Of Ingredients 10
Steps:
- Remove fat from chicken. In shallow glass or plastic dish, mix remaining ingredients. Add chicken; turn to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- In 12-inch nonstick skillet, place chicken and marinade. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
- Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.
Nutrition Facts : Calories 190, Carbohydrate 1 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 0 g, TransFat 0 g
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