BALSAMIC CHICKEN MARINADE
This balsamic chicken marinade elevates chicken to a whole new level of YUM! It's seeping with complex savory, tangy, slightly sweet, herbilicious notes. The marinade is made with balsamic vinegar, lemon juice, honey, Dijon mustard, Italian herbs and seasonings that inject the chicken with loads of effortless flavor. And the best part of this balsamic chicken marinade? It does ALL THE work! Come dinner time, just cook the chicken (grill, oven and stove methods included) and serve with your favorite sides like mashed potatoes and roasted asparagus or in salads, wraps, pasta, or sandwiches.
Provided by Jen
Categories Main Dish
Time 21m
Number Of Ingredients 9
Steps:
- Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
- When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.
BALSAMIC CHICKEN {EASY MARINADE}
Robustly flavored Balsamic Chicken! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.
Provided by Jaclyn
Categories Main Course
Time 2h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276 kcal, Carbohydrate 3 g, Protein 35 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 172 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
BALSAMIC AND OLIVE CHICKEN
Super quick and super easy dinner that is extremely high in protein and very low in carbs and fat. I make this as a simple after-work/gym dinner with a green salad.
Provided by peachy_pie
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To a non-stick frying pan add onion and garlic. Fry, adding a little water or oil if necessary, until softened.
- Add chicken, olives and 1/2 cup vinegar. Cook, stirring, until chicken is done through and vinegar is caramelizing. Add the extra tablespoon of vinegar for the last 30 seconds of cooking.
- Garnish, season and serve.
Nutrition Facts : Calories 37, Fat 2.6, SaturatedFat 0.3, Sodium 262.4, Carbohydrate 3.7, Fiber 1, Sugar 1.3, Protein 0.5
BAKED BALSAMIC CHICKEN
Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.
Provided by Barb G.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 400 degrees.
- Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
- pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
- Bake the chicken 20 minutes and baste with the vinegar juices.
- Bake 20 minutes more (depending the size of breast) or until juices run clear.
- Serve chicken with juices spooned over them.
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