Balsamic Glazed Chicken made with balsamic vinegar, ketchup, maple syrup and Dijon. so easy!
Print Recipe Pin
4.67 from 3 votes

Balsamic Glazed Chicken

With just 6 ingredients, Balsamic Glazed Chicken is a lot easier than it looks. Sweet, tangy, flavorful chicken. A perfect family get-together meal.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings (change as needed): 4
Author: Cheryl

Ingredients

  • 1 chicken, trimmed and cut into 8 pieces - 3 1/2-4 lbs (or use white or dark meat pieces as preferred)
  • 2 tbsp parsley or green onions, chopped (optional for garnish)

Balsamic Glaze (can be doubled for passing extra sauce)

  • 6 tbsp good quality Balsamic Vinegar
  • 1/2 cup ketchup
  • 2 tbsp maple syrup (or honey)
  • 2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp 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 parchment paper or foil sprayed with oil for easy clean up.
  • 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, broil chicken 6-10 inches from heat 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.

Notes

Make Ahead:
Option 1: Prepare glaze, combine with chicken (use only half if you've made double  the sauce), place in large bowl, container or ziploc bag. Refrigerate for up to a day. Bake as directed when needed. Use extra sauce, heated, to pass around or drizzle on before broiling.
Option 2: Complete the recipe except for broiling at the end. I under cook a little to 155F. Cover chicken with foil and keep it in a low heat (e.g. 160-200F) for up to an hour. Broil for a few minutes just before serving. 
Calories: 570kcal