Marinading chicken gives it a whole different flavor profile as compared to just seasoning it. This awesome recipe gives the chicken a vinegary flavor without being too overwhelming.
What you’ll need:
- 2-4 breasts of chicken
- 1/4 cup of balsamic vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 2 tsp brown sugar
- 1 tsp crushed red chili flakes
- 1/4 cup olive oil
- Juice of half a lime
- Salt and pepper
In a bowl, combine balsamic, dijon, garlic, sugar, chili flakes, salt, and pepper. Then slowly pour in olive oil while whisking to combine throughly. The marinade should seem kind of thick. Transfer to a ziplock bag with chicken and refrigerate for 2 hours.
Once the two hours are up, preheat your oven to 400 degrees. Transfer chicken and half of the marinade to either a baking sheet or dish. Squeeze lime over chicken. Transfer the other half of the marinade to a pan over medium-low heat (you will want to cook this as the chicken is cooking) Cook it down to about half stirring more than occasionally but less than constantly. Let it slightly bubble but do not let it boil! The oil will separate and the balsamic will become thicker. Spoon out the oil before using on so you are only left with balsamic.
(End result of reduced marinade)
Back to the chicken. Cook for 31 minutes but…
- At minute 10, baste chicken. Take a spoon and top chicken with sauce at the bottom of the pan
- At minute 15, flip chicken
- At minute 25, baste chicken
- At minute 29, brush with reduced marinade (above) and set oven to broil
- Let broil for 2 more minutes
The cauliflower pictured here was baked with olive oil, salt and pepper for 30 minutes, then brushed with the marinade and broiled for 2 minutes.