With just 6 ingredients, Balsamic Glazed Chicken is a lot easier than it looks. Sweet, tangy, flavourful chicken. A perfect family get-together meal.
I’ve been obsessed with Balsamic vinegar in the past few months so I was determined to find a way to make a simple weeknight chicken meal with it. I found a sauce on Food Network Kitchen that I initially tried with steak and tweaked it to suit my taste. This recipe is simple, nothing really fancy, but tastes pretty darn good. And it presents beautifully with its rich, dark, glossy finish, making it nice for company too.
You can make the sauce and marinate the chicken ahead if you want, but it’s not necessary. I almost always use kosher chicken which is brined, flavourful and juicy. If you use regular chicken, I suggest sprinkling it with salt before tossing it with the balsamic glaze.
One other suggestion…if you like lots of sauce and want extra for the rice or potatoes you might serve with the chicken, just double the sauce in the recipe and simmer it for a bit longer.
Try serving the Balsamic Glazed Chicken with Broccoli Apple Slaw with Avocado Dressing, Super Easy Potato Knishes, Red Quinoa Salad with Roasted Carrots and Beets and/or Roasted Sweet Potatoes, Peppers, Eggplant and Apples.
Balsamic Glazed Chicken Recipe
With just 6 ingredients, Balsamic Glazed Chicken is deceivingly easy to prepare. Sweet, tangy, flavourful chicken. A perfect family get-together meal.
- Prep Time: 10m
- Cook Time: 50m
- Total Time: 1h
- Yield: 3-4 servings
- Category: main, make ahead, Recipes
Ingredients
- 1 chicken, trimmed and cut into 8 pieces (or use white or dark meat pieces as preferred)
- 2 tablespoons parsley or green onions, chopped (optional for garnish)
Balsamic Glaze (can be doubled for passing extra sauce)
- 6 tablespoons Balsamic Vinegar
- 1/2 cup ketchup
- 2 tablespoons maple syrup (or honey)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350F.
- MAKE BALSAMIC GLAZE: Place all glaze ingredients in a small saucepan and stir to combine. Bring to boil, lower heat and simmer for 5-7 minutes until glaze thickens and coats the back of a spoon. (if doubling the glaze recipe, simmer for 8-10 minutes)
- PREPARE CHICKEN: Put chicken pieces in a large mixing bowl. Pour on balsamic glaze and mix to coat chicken evenly. (At this point you can refrigerate for several hours or night before if you like). Place chicken on a baking pan lined with foil and sprayed with oil.
- BAKE: Bake chicken for 40-50 minutes, depending on size of chicken pieces or until an instant thermometer reads 160-165F. FINISH OFF WITH A QUICK BROIL IF DESIRED: To get a nice shiny finish, turn on broiler and raise oven grill to 6 inches from the heat. Broil for 3-4 minutes, watching to make sure it doesn't burn. Transfer chicken to a serving platter. Sprinkle with parsley or green onions if desired and serve immediately.
Here’s another sweet, tangy chicken you might like:
