Dahlia's Balsmic Chicken I Made It

Dahlia's Balsmic Chicken

otterpond 11 years ago
Baked Balsamic Chicken for my fellows this evening and it was a great hit. I marinated for about 4 hours and the thighs were saturated with flavor. I served this with minted rice topped with field peas and a side of steamed spinach. I will be making this again. Thanks Dahlia!
I wanted to mention I used bone-in thighs and the cooking time was perfect as shown. I imagine boneless would go quicker. Another difference is that I used Splenda instead of sugar to save a few carbs and calories. Splenda is not going to create as much browning but I think they came out a good color regardless.
Picture posted
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chuckieb 11 years ago said:

Yum. Great picture Laura! Thanks for the reminder on this. I had bookmarked it but plum forgot about it. :) Just sent myself an email to put it on my short list.

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frankieanne 11 years ago said:

Oh, I remember that one being very good! I love the looks of those thighs.

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mommyluvs2cook 11 years ago said:

Those are a beautiful color! I've had this one booked for a while as well, probably when Frankie posted her review. Can't wait to get to this one!

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Good4U 10 years ago said:

Another review
Balsamic Chicken

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