Honey-Balsamic Glazed Grilled Chicken W/ Asparagus

Total Time
25mins
Prep 5 mins
Cook 20 mins

This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.

Ingredients Nutrition

Directions

  1. Get the glaze started --
  2. * 1 cup quality balsamic vinegar.
  3. * 1 T quality honey.
  4. * 2 T butter.
  5. Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
  6. While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
  7. Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
  8. Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
  9. To plate the dish --
  10. Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
  11. Serves 4.

Reviews

(5)
Most Helpful

Loved how sweet it ends up after you cook the sauce down! A big hit with my husband and I now that we are eating a little healthier.

MaMi MeMe October 25, 2009

Love the sauce!

Surie September 18, 2009

This is really delicious! I was a little put off by the odor of the balsamic vinegar reducing, but got over it once I tasted this dish. The sweetness of the reduction combined with the herbiness of the chicken was amazing. I didn't have herbs de provence, but did have everything to make it on hand except the lavender. Made for PAC Spring 2009. Thanks for posting. Update (Jun 2009) I can't stop thinking about this dish (which I made in March), so it must have merited the whole five stars!

threeovens June 10, 2009

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