Grilled Balsamic Chicken

"I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by sofiaballatango photo by sofiaballatango
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by sofiaballatango photo by sofiaballatango
Ready In:
30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
  • Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
  • Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

Questions & Replies

  1. Can this marinade be used on any other meats.? Thank you
     
  2. Did you leave the top of the grill up?
     
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Reviews

  1. After reading the other reviews, I added a bit of olive oil to the marinade and salted my chicken (I used bone in skin on pieces) with coarse Kosher salt. I roasted over root veggies and aromatics instead of grilling. The flavor of the marinade is exquisite! The rhutabaga especially soaked up the marinated chicken drippings. A wonderful one pot meal. Served with a large salad
     
  2. Very good chicken! I used my grill pan on the stove top and it worked great. I found them to be a bit dry and bland, so I would recommend adding some olive oil and salt to the marinade.
     
  3. I don't have a BBQ so I grilled it, that space with an overhead grill between the hob & oven in British cookers. There was a lot of marinade, I think because some is lost on BBQ's, so as an experiment to see which I preferred, I grilled half & fried half. I browned the chicken in oil first before continuing to fry. I also have a dry-pan (saucepan with a central funnel (with a lid).) Next time, I'll try that. I didn't use my oven, still the easiest for this quantity (I froze half) because I had jacket spuds there & plus 2 pasta dishes. Served with the spuds, peas & mushrooms/asparagus from this site. Sauce went over everything.
     
  4. 8/16/17 OMG!!! This was outta this world!!! Delish!!! That's all I havta say.
     
  5. Love it! Great recipe : ) I use a griddle on top of the bbq to keep the juices in, and to help keep it from burning. Love the smoky flavor the bbq brings.
     
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Tweaks

  1. Wow, kittycatmom, you've really done it! DH almost never gives a recipe 5 stars, but for this one he made an exception. I was so pleased with how easily it came together; I threw the marinade together at lunchtime and dinner was done in less than 30 minutes this evening. I had a few dinner guests as well, and even the picky toddlers gobbled it up. DS ate more than I did, even! I followed the recipe with the exception of using boneless skinless chicken thighs instead of breasts. Thanks for posting; I'm sure I will revisit this one often. Made for PRMR.
     

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