Saturday, July 24, 2010

Balsamic Glazed Chicken

This is a tasty way to fix chicken. The sauce is seriously finger licking good. No really, I was dipping my finger in and wishing we had some more chicken just to eat more of the sauce!

Equal parts brown sugar, balsamic vinegar, low sodium soy sauce and honey (~1/2 cup each)
fresh rosemary (~4-5 sprigs)
5 garlic cloves, roughly chopped
8-10 chicken breast tenders
toasted sesame seeds and chopped green onions for garnish

1. Mix brown sugar, balsamic vinegar, soy sauce, use a whisk to incorporate. Add honey, rosemary (leave sprigs whole so they are easy to fish out later), and garlic cloves. Pour marinade into a gallon-sized re-sealable plastic bag, add the chicken and place sealed bag in the fridge to marinate for about 2 hours.

2. Remove chicken, save the marinade, we'll cook it down into a delicious dipping sauce. Grill chicken about 2-3 minutes per side until internal temperature of 155'F. Or you can bake chicken in a 450'F oven for about 15-18 minutes flipping once, half-way through.

3. Place marinade in a saucepan, remove the garlic and rosemary. Since the marinade had raw chicken in to you want to bring it to a boil then quickly reduce the heat to a low simmer and cook 10-15 minutes until it's nice and thickened. Spread over your chicken, sprinkle with garnishes and serve hot with extra sauce at the table.
Seriously addictive!

1 comment:

A Modern Hippie said...

This recipe looks great! Just wanted to let you know I'm linking it up in my Menu Plan Monday post tomorrow.

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