Balsamic chicken breast
A simple and delicious chicken dish made with honey, balsamic vinegar and herbs. Well balanced flavours that will tickle your taste buds using chicken breast that's been browned then reduced in a balsamic glaze. Use Italian mixed herbs a combination of rosemary, thyme and oregano. Perfect served with roasted vegetables and potatoes. Enjoy my Balsamic chicken breast in balsamic honey herbed glaze.
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Honey Balsamic Glazed Chicken!
Honey Balsamic Glazed Chicken is a tasty, easy, and simple sheet pan chicken recipe sure to please the entire family. This Balsamic Chicken Recipe is so juicy, tender, and unique. Love!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1.5 lbs chicken thighs
½ cup balsamic vinegar
3 tbsp soy sauce
¼ cup molasses
¼ cup honey
3 garlic cloves
2 small onions chopped in half
1 tsp ginger
½ tsp sweet paprika
½ tsp salt
1 tbsp coconut oil melted
6 radish
4 thyme stems
2 blood oranges (or regular oranges)
Pepper to taste
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Balsamic Grilled Chicken Marinade | Cooking with Ginger
An easy chicken marinade with pantry staples that will give you a flavorful, tender grilled chicken every time!
For measurements and full recipe instructions, go to
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Easy Weeknight Meal! ???? Pan Roasted Balsamic Chicken And Vegetables Recipe - Glen And Friends Cooking
Easy Weeknight Meal! ???? Pan Roasted Balsamic Chicken And Vegetables Recipe This is a super flavourful one pan chicken recipe! Don't let the dark colour of the skin fool you - that's a tangy sweet glaze from the balsamic vinegar.
Ingredients:
30 mL (2 Tbsp) olive oil
30 mL (2 Tbsp) balsamic vinegar
15 mL (1 Tbsp) thyme
15 mL (1 Tbsp) rosemary
15 mL (1 Tbsp) tarragon
Salt & pepper to taste
4 bone-in, skin-on chicken thighs
500g (1 lb.) Brussels sprouts, trimmed and halved
1 carrot, peeled and sliced
8-10 cauliflower florets
5-6 shallots
Splash of white wine
Method:
Preheat oven to 220ºC (425°F).
In a large bowl, whisk together oil, balsamic, thyme, rosemary, tarragon, and season generously with salt and pepper.
Add chicken thighs and toss to coat, let marinade in the fridge if you have time.
Heat a large oven-safe pan over medium-high heat with a splash of oil.
Sear chicken thighs skin-side down first until crispy, then flip and sear the underside.
Remove chicken from pan.
Toss vegetables in leftover marinade, then add to the pan.
Cook over medium heat until golden, then add a splash of white wine.
Return chicken to pan on top of the veg, and place uncovered in the oven.
Bake until chicken and Brussels sprouts are cooked through are tender, 15 minutes.
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