Sweet, tangy, savory and juicy balsamic chicken is a great dish to have in your weekday arsenal. Not only does it come together quickly but can be prepared ahead of time. This method really does create a mouthwateringly juicy chicken.
Balsamic chicken is very versatile and goes beautifully over salad or rice. It is also a great summer chicken to throw on the grill with some corn and peppers!
Balsamic vinegar is a key ingredient here and you should use a high quality vinegar as it influences the taste.
Sweet, tangy and savory balsamic chicken.
Prepare the chicken
Prepare the marinade
Combine all the ingredients for the marinade. In a ziploc bag or large bowl, add the chicken and pour over the marinade and mix. Let rest in the fridge for 30 minutes or overnight for best results.
Cook the chicken
Preheat your oven to 420 F. Remove chicken from the fridge and let come to room temperature. Sear both sides of the chicken in a skillet over medium-high heat. Add the butter and place in the oven for 15 minutes or until the internal temperature reaches 165 F. If the marinade starts to burn add a splash of water.You can make a quick sauce by deglazing the pan with lemon juice or white wine and stirring in a tablespoon or 2 of butter.