Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken (thighs and breast) can be served at room temperature – perfect for a picnic or buffet ! Prefer to grill the chicken – the marinade will help keep the meat juicy.
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.
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! If you prefer chicken breast, cut each piece in half.
For grilling, chicken pieces with the skin attached will help keep the meat from drying out – as will marinating the chicken.
Oven at 400F Bake chicken pieces for about 30 minutes.
- 3 Tbs. balsamic vinegar
- 2 Tbs. honey
- 4 Tbs. soy sauce
- 4 Tbs. olive oil
- 2 – 3 Tbs. minced garlic ++ I use 3 Tbs.because I LOVE garlic!
- 3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
- a bit of freshly ground pepper
- 8 chicken thighs – skin removed
- Prefer Chicken Breasts? 4 large boneless chicken breasts – cut in half to equal 8 pieces
- some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish
Place 3 Tbs. balsamic vinegar, 2 Tbs. honey, 4 Tbs. soy sauce, 4 Tbs. olive oil, 2 – 3 Tbs. minced garlic, 3 Tbs. finely chopped fresh parsley and a bit of freshly ground pepper into a gallon-sized ziplock bag.
Zip bag and shake bag to mix ingredients. Add the chicken pieces. Allow chicken to marinate for at least four hours – overnight is even better.
++ I recommend turning the bag a few times to ensure each piece of chicken gets to soak in the marinade. ++ If possible, lie the bag down so all the chicken pieces are sitting in the marinade.
Line a baking sheet (cookie sheet with sides) with aluminum foil. Place chicken pieces evenly on baking sheet and pour over ALL the marinade. Cook in preheated oven set at 400F for 30 minutes.
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 and thoroughly heated through. 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/