Ingredients:
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
Directions:
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:
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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