Balsamic Barbecue Chicken
"From Everyday Italian"
photo by gailanng
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup balsamic vinegar
- 3⁄4 cup ketchup
- 1⁄3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 chicken pieces
directions
- Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
- Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
- Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
- Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.
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Reviews
-
I made sauce for 2 breasts but I cut in half only sugar, vinegar and ketchup. The rest I added according to the recipe and also increased garlic to 4 cloves. In the end it was not tasting too much vinegary (although the smell was in the whole house!) and not too garlicky either. The flavors were very balanced. I grilled first chicken on the grilling pan and then poured the sauce that had been simmering over it and placed in the oven for 15 min. Served with boiled brussel sprouts for dinner, my husband and I really enjoyed it. Thank you for posting this recipe! -
I made the recipe for only 1 chicken breast. Food.com didn't calculate correctly. So I used 1/4 cup balsamic vinegar and 1/4 cup ketchup. And I used 1 small clove of garlic for 1 chicken breast. My son liked it and we also. Thanks invictus :) Made for All you can cook buffet -
Great BBQ sauce! Loved the tangy and sweet flavor. I grilled boneless skinless chicken breasts and they came out so juicy with great flavor. Thanks for posting this recipe! -
I liked this recipe for a nice change of pace from regular barbecue chicken but it does have a STRONG balsamic vinegar flavor that my kids didn't really like. I think I may try again with 1/2 the amount called for and see if it's a bigger "hit" with them. Thanks for posting! -
This chicken is out of this world! A must try! Thanks for posting!
see 8 more reviews
Tweaks
-
I did the baked in the oven option and used boneless, skinless chicken breasts. They turned out very flavorful. I was a bit concerned while cooking the sauce, because it smelled too vinegary, but it didn't taste too vinegary at all. Nice balance of tart and sweet. Looking forward to trying this on the grill when the weather warms up. I am going to try some cayenne pepper instead of black pepper, also.
RECIPE SUBMITTED BY
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I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me:
OUT of the night that covers me,
Black as the Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the Horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul.
I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen!
This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety.
I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :)
Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often.
Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them.
Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe?
Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes:
1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible.
2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner.
3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate.
4 stars - A recipe that my entire family enjoyed and one that will be repeated often.
5 stars - A true show stopper that enticed my tastebuds with every bite!
As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review.
Other than food I love to read, craft, bargain shop and spend time with my family. Five days a week you will find me doing some form of exercise to try and combat all those years of not moving and spending all my time in the kitchen. I am happy to say that it has paid off and I can finally fit into my jeans again!
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