Balsamic Roasted Chicken

Chicken. So boring, but essential to a busy lifestyle. I’m always looking for some way to spice it up — a good marinade makes all the difference in the world. This intense glaze and marinade is modified from Giada DeLaurentis’ Balsamic Glazed Chicken Wing marinade.

2 boneless skinless chicken breasts
2 tbsp balsamic vinegar
2 tbsp honey
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp olive oil
2 cloves garlic, finely minced
pinch kosher salt
freshly ground black pepper
1 pinch red pepper flakes

Mix all ingredients together, whisking with a fork until the brown sugar is dissolved and the honey is distributed.

Pour marinade into a ziplock bag and add the chicken breasts.  Marinate at least 30 minutes, or for best results, up to 2 hours.
Preheat oven to 375.  Shake off excess marinade (reserving marinade) and place chicken on a foil-lined baking sheet coated with cooking spray (you’ll thank me later for this – otherwise you will never get the crust off your baking sheet).  Roast 25 minutes, or until the chicken is cooked through and no longer pink in the middle.  While the chicken is roasting, pour the leftover marinade into a small saucepan and boil until the liquid reduces to a glaze.
Slice the cooked chicken on a diagonal and toss with the reduced glaze (or drizzle the glaze over the chicken, if you’re going for the artsy look).

I served this chicken with cheesy zucchini and orzo and a salad.  Success!

Balsamic Marinated Chicken on Foodista


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