balsamic glazed chicken

When it&#039;s time to grill up deliciousness for your friends and family, my Ultimate Grilled Chicken Sandwich should be at the top of your must cook list!  I also share my ideas on how to change up the recipe to make it fit your tastes.

The Ultimate Grilled Chicken Sandwich

chicken breasts (4 ounce each)

olive oil

sea salt

black pepper

smoked paprika (**regular paprika can be substituted)

sweet onion (finely chopped)

garlic (finely chopped)

honey (**brown sugar can be substituted)

balsamic vinegar

tomato paste (** ketchup can be substituted)

bourbon

Cabot Seriously Sharp Cheddar (shredded)

bacon (cooked and drained)

tomato (or 8 smaller slices)

hamburger buns (or your favorite hamburger bun)

Add one tablespoon of olive oil to a hot pan along with the chopped sweet onion and chopped garlic.  Saute for 1-2 minutes over medium heat, do not burn the garlic and onions.

Add the balsamic, tomato paste and honey to the pan. Bring to a light boil and remove from the heat.  At this point add 1-2 tablespoons of water to thin out the mixture.

In a ziplock bag, add chicken, olive oil, salt, pepper, paprika and half of the honey balsamic sauce (reserve the rest for the grilling process). Make sure the chicken is completely coated in the seasonings. Refrigerate for 1-2 hours to allow the flavors to develop in the raw chicken.

cook bacon in 350 degree oven for 20 minutes. Set aside till needed.

shred cheddar cheese. Set aside till needed.

slice tomatoes and set aside till needed.

Heat the grill to 350-450 degrees so you get good scoring marks.

Brush the chicken breasts with the remainder of the honey balsamic sauce and grill each side about 3-4 minutes(or it has reached an internal temperature of 165 degrees F).

Place the grilled chicken breast on a sheet pan and top each breast with a large slice of tomato (or two small slices), 2 slices of bacon and one ounce of shredded cheddar.

Place the pan on the grill and close the lid to allow the cheddar to melt. **You can also melt the cheddar in your oven under the broiler.

Place the finished topped chicken breasts on your choice of buns and enjoy!

Building the Sandwich

Take it easy with simple Grilled Chicken Thighs from Delish.com.

Honey Balsamic Grilled Chicken Thighs

bone-in, skin-on chicken thighs

Kosher salt

butter

tbsp. balsamic vinegar

honey

garlic,

oil,

chives,

parsley,

Lemon wedges,

The sauce is the best thing about this recipe.  Would taste better as a pour over in the end.  The honey made the chicken burn very quickly.  There was no salvaging the skin, which is the best part. Next time I'll grill this for 10 minutes to get a nice skin and grill taste, then transfer to the over to finish it off, put the glaze on in the end.

This balsamic chicken recipe is easy, ready in 15 minutes, healthy, and made in one skillet! The chicken is juicy and moist while the vegetables are perfectly crisp-tender.

One-Skillet Balsamic Chicken and Vegetables

light brown sugar, packed

olive oil, divided

cornstarch

salt,

pepper,

chicken

broccoli florets

sugar snap peas (peapods may be substituted)

water,

To a medium bowl or large measuring cup,...

To a medium bowl or large measuring cup, add the balsamic vinegar, honey, brown sugar, 1 tablespoon olive oil, cornstarch, salt, pepper, and whisk to combine; set sauce aside.

To a large skillet, add 2 tablespoons olive...

To a large skillet, add 2 tablespoons olive oil, add the chicken breasts, season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes or until chicken is about 75% cooked through. Flip chicken halfway through cooking. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. I used thin-sliced chicken breasts because they cook quicker.

Add the sauce, noting that it may bubble...

Add the sauce, noting that it may bubble up in the first few seconds.

Add the vegetables, evenly sprinkled over the skillet,...

Add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If necessary, add 2 to 4 tablespoons water to help the vegetables steam. Adding water will vary based on the amount of natural juices the chicken released while cooking.

Cover skillet and allow vegetables to steam for...

Cover skillet and allow vegetables to steam for about 3 to 5 minutes, or until crisp-tender and chicken is cooked through. Stir to evenly coat vegetables with sauce.

Taste sauce, check for seasoning balance, making any...

Taste sauce, check for seasoning balance, making any necessary adjustments before serving (more salt, pepper, dash of honey or balsamic vinegar, etc.)

Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Ready in just over 30 minutes. I used boneless, skinless chicken thighs, but you can use use chicken breasts, if you prefer (see the recipe notes).

Easy Balsamic Chicken

extra virgin olive oil

balsamic glaze, (store-bought is fine)

tomato paste

lemon, (juice of)

garlic cloves, (minced)

thyme

oregano

½ teaspoon sweet paprika

chicken thighs, ((about 1 ½ pounds))

Kosher salt and black pepper

In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.

Pat the chicken dry and season generously with kosher salt and black pepper on both sides.

Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).

Heat the oven to 425 degrees F and adjust a rack in the middle.

Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).

https://content.jwplatform.com/videos/yKTioRWj.mp4

Baked chicken with balsamic glaze, garlic, and fresh herbs

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Balsamic Glazed Chicken

c. balsamic vinegar

tbsp. honey

whole-grain mustard

c. baby red potatoes, halved (quartered if large)

rosemary,

extra-virgin olive oil, divided

Serve chicken and potatoes with pan drippings.

The chicken was delicious and perfectly prepared! I would highly recommend it. However, the timing for the potatoes was way off. While in the end of the recipe there is a note to put the chicken aside to let the potatoes cook more, I had to do so for twenty additional minutes with the oven at 425, and by that time the chicken was cold. I would recommend partially boiling the potatoes first prior to placing them in the oven to ensure even cooking.

I have been using this recipe for a few years now and I love it!  That said I have made a few modifications. Our use boneless skinless thighs and I’ll leave out the rosemary. I also add carrots and onion and put the chicken on top of the veggies which i feel helps them cook.

I baked my potatoes first for 30 minutes at 400 while I seared the chicken. Then I put it all together and finished at 375 for 30 minutes when the temperature reached 165. Btw you can get lids for your skillet at Lodges.

I tried this recipe last night. 
I questioned searing the thighs with balsamic, as the sugars would burn. But I trusted that this technique was done for a reason. As directed I seared the marinated thighs and of course the balsamic burned, but again trusted the recipe. There was no mention of pouring the marinade into the pan or discarding it. I decided to pour it into the pan to add moisture. After cooking as directed, I was disappointed at bland flavour and of course like others have mentioned, potatoes took way longer. The chicken was tender but lacking flavour. My pan came out totally crusted with burnt balsamic. I thought this recipe was a waste of $30 per bottle of balsamic. I would not make this recipe again.

I don't know why the marinade didn't go all through the chicken.  It was kind of disappointing in the flavor department.  I don't think this will go on my Make Again List.

Have to agree with many of the reviews here. Potatoes were nowhere near cooked and there was too much marinade left over. The flavor was not worth the time and work put in.

I made this tonight.  Actually, I was gonna make it last night, but something came up after I put the chicken with the marinade in the fridge.  But, no harm, no foul.  I overcooked the chicken a bit, but, Ohmygoodness, that marinade is MONEY!  Next time ... and there WILL be a next time ... I'll parboil the potatoes first and watch the chicken more closely.  BTW, the chicken didn't seem to mind bathing in that luscious marinade overnight!

I thought this recipe was amazing,  i had lost it for a long time and just recently found it again. So happy i did i will be making this tonight. Thank you for such a yummy balsamic vinegar recipe.

Extremely disappointed with this recipe! What a waste of chicken and potatoes. Chicken didn’t have any flavor and potatoes needed longer. We had to dip every bite in some sort of sauce to have some flavor to this dish.

Amazing recipe, Had to cook the chicken 30 min and the potatoes an extra 10, but overall, great chicken dish!

This dish turned out pretty well, but I agree with the other reviews that the potatoes need more time to cook. I prepped the chicken and then put the potatoes in a cast iron in the oven while the chicken marinated for 20 minutes. I then pulled the cast iron out and put it on the stove, removed the potatoes, and added the chicken. It seared beautifully with an already-heated pan and then I put the potatoes back in and poured the remaining marinade over the chicken. I thought that it was plenty flavorful, though agree there could be a little more sauce to keep the chicken moist. The potatoes turned out beautifully and I think this would be a really good winter meal with carrots and a nice, crusty bread. Will definitely make again!

I had to cook the chicken for 10 more minutes for it to be above 165.  Then I added 10 more on top of that because I used russet potatoes and I cut them in larger pieces.  Good recipe though! I used chicken breast also.

I just love this balsamic glaze, i make extra so i can put it on veggies, and extra on the chicken. Breast, cutlets, boneless skinless thighs, I've also played with the mustard,  yellow, whole grain, spicy, grey poupon etc... also played with the sweetness as well, honey, syrup, agave, brown sugar..... i also add chopped fresh garlic, each time i get a unique flavor but over all this is by far the best marinade ever. I shared it with my daughters and they also loved it.

What could be used instead of a cast iron? I don't have 1 and I disliked the last one I had and got rid of it. Could I use a normal baking dish? And just sear in a different pan?

Love this recipe. Yes, the potato’s need to stay in longer, and yes I recommend marinating your chicken for longer than an hour. But it is pretty tasty and beautiful! I recommend adding a bit more salt. So good!

I tried it and it was good. It took around 30 mins to cook chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57d82697d559302d53279146/mp4/Balsamic_Chicken_FINAL_1473783459_4000_hd_v3.mp4

Balsamic Glazed Chicken will make you feel like you're out to eat, even when you're not.

This sheet pan balsamic chicken with roasted vegetables is the perfect easy weeknight meal for feeding your family!

Sheet Pan Balsamic Chicken with Roasted Vegetables

1.5 lb boneless skinless chicken breasts (, pounded to even thickness)

potatoes

broccoli (,

baby carrots

grape tomatoes

olive oil (, divided)

Italian seasoning

garlic powder

onion powder

honey (,

salt and pepper (,

Preheat oven to 400°F.  Line large sheet pan with parchment or foil.  If using foil, lightly grease with cooking spray.

Place vegetables onto prepared pan.  Drizzle with 1 tablespoon of the oil and toss.  Sprinkle with salt and pepper and Italian seasoning.

Push the vegetables to the outer edges of the pan to make room for the chicken, but keeping them in a single layer.  Place chicken in a single layer onto pan with the vegetables.  Brush with remaining olive oil and seasoning both sides with salt and pepper.

In a small saucepan, combine the balsamic vinegar, honey, garlic powder, and onion powder.  Bring to a boil over medium heat and let cook for 5 more minutes until slightly reduced.  Remove a few tablespoons of the mixture from the pan and brush over the chicken.  Continue to cook the remaining mixture in pan over medium heat until further thickened into a glaze, about 15 more minutes.

Meanwhile, bake the chicken and veggies for 20 minutes, or until the chicken is cooked through to 165°F.  Remove sheet pan from the oven and transfer chicken to a serving plate and cover with foil to keep warm.  Toss the vegetables on the pan and return to the oven for 15 more minutes or until fork tender.

Serve chicken and vegetables with reserved glaze.  Great over rice.

Love the sound of this recipe.  One question, could I use Thighs instead?  Would there be a change of time for the thighs.  

Thanks, Janet

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Easy Balsamic Chicken

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The most viewed balsamic glazed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine