Recipe
Balsamic Glazed Chicken Recipe
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Alliberries / All my dishes 1 year, 4 months ago
This is another family favorite. I have made it with boneless skinless breasts as well as different chicken pieces. It all works well! Enjoy!
Prep:15m Cook:45m Servings:8
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 Alliberries |
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Ingredients
- ¼ cup balsamic vinegar
- ¼ cup packed brown sugar
- 3 TBS. Vegetable oil
- 1 ½ tsps. Dijon mustard
- 1-2 garlic cloves, slivered
- 3 pounds chicken thighs, trimmed of excess
- fat
- parsley sprigs (optional
Directions
- In a large bowl, combine balsamic vinegar, brown sugar, oil, mustard, and garlic, whisk thoroughly to blend. Pour into a 9x13 non-reactive baking dish. Add chicken, skin side down, in a single layer. Cover with plastic wrap and let marinate in the refrigerator 1 to 2 days.
- Remove chicken from refrigerator and let stand 20-30 minutes at room temperature.
- Preheat oven ot350 degrees. Turn chicken skin side up, remove plastic wrap, and bake 45 minutes basting occasionally. Increase oven temperature to 425 and bake 15 more minutes, or until chicken is no longer pink inside and skin is brown and lightly crisped. Garnish with parsley, if desired. Serve warm or at room temperature.
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frankieanne 1 year, 4 months ago said:
This sounds really good! I am saving it to try. Thank you for the post.
minitindel 1 year, 4 months ago said:
Yum yummmmmmmmm i love it ..........thanks
conner909 1 year, 4 months ago said:
Looks great...nice and easy!
frankieanne 10 months, 3 weeks ago said:
This was delicious! I have never had any luck cooking any brown sugar glaze over 400F so I just cooked my chicken at 350F for one hour and it was just fine. The skin was nice and cripsy! I added a picture. As you can see, one piece got a little dark but that was the one I ate and it was still very delicious and flavorful. Thank you!
juels 10 months, 2 weeks ago said:
The picture is making me drool! The marinade sounds wonderful here!
otterpond 10 months, 2 weeks ago said:
THis sounds like a winner and I have some chicken legs looking for a job. Thnks for the baking tip Frankieanne. I have also had trouble with the sugar bastes on high heat. Patience wins as always :)
lilliancooks 10 months, 2 weeks ago said:
This would probably be great on the grill also! Thanks Allieberries! And Thanks Frankie, for showing us this one!