Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken can be served at room temperature – – perfect for a picnic or buffet !
You know, I’d never really cooked with balsamic vinegar until today – so this recipe is my very first time preparing anything with balsamic vinegar… and I’m seriously wondering What Took Me So Long? (My son M. prepares a delicious pasta dish featuring a balsamic vinegar reduction and fresh asparagus. I’m gonna have to ask him to do a Guest Post for me so I can share his excellent recipe.)
As with many things, the higher the price – the better the product. And so it is with balsamic vinegar. I suggest buying a good quality vinegar, even if you have to pay more. It will be worth it ! Here’s a link to Andrew Wheeler’s blog Serious Eats which provides some valuable information regarding balsamic vinegar. http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html
I used skinless chicken thighs today because, to me, the meat much more flavorful than chicken breast. And don’t be put off by thinking you’ll be eating dark meat – chicken thigh is, pretty much, white meat. It’s just not breast meat.
If you prefer chicken breast, I’m sure you could use boneless chicken breast. However, you may not have to cook the breasts for the full 30 minutes required to thoroughly cook the chicken thighs. ++ I suggest placing a meat thermometer in one of the biggest boneless chicken breasts just to be sure!
Oven at 400F Cook chicken approximately 30 minutes, turning chicken pieces one time.
- 3 Tbs. balsamic vinegar
- 3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
- 2 – 3 Tbs. minced garlic ++ I use 3 Tbs. – but I LOVE garlic!
- 4 Tbs. soy sauce
- 4 Tbs. olive oil
- a bit of freshly ground pepper
- 6 bone-in chicken thighs – with skin removed ++ Boneless chicken breast can be used
- some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish
Place 3 Tbs. balsamic vinegar, 3 Tbs. finely chopped fresh parsley, 2 – 3 Tbs. minced garlic, 4 Tbs. soy sauce, 4 Tbs. olive oil and a bit of freshly ground pepper into a gallon-sized ziploc bag.
Zip bag and shake bag to mix ingredients. Add the chicken thighs/boneless chicken breasts. Turn bag over several times – or whatever else you can think of doing – to make sure each piece of chicken is covered with the marinade.
++ If possible, lie the bag down so all the pieces are sitting in the marinade.
Allow chicken to marinate for at least four hours – overnight is even better.
Preheat oven to 400F.
Line a baking sheet (cookie sheet with sides) with aluminum foil. . Place chicken pieces evenly on baking sheet and pour over ALL the marinade. ++ You do NOT have to turn chicken during cooking, but I prefer turning it once so both sides get cooked in the marinade.
Once the chicken is thoroughly cooked, place it on a warmed platter. Pour the marinade into a small saucepan and simmer until marinade is reduced. ++ It’s up to you how much you want to reduce it. In fact, you can chose to not reduce it at all.
Pour marinade over chicken pieces. Sprinkle with some toasted sesame seeds and minced fresh parsley. Enjoy !!
++ Recipe inspired by ‘Beyond Kimchee’ – – – http://www.beyondkimchee.com/soy-balsamic-chicken-thighs-asparagus/