Best 6 Chicken With Balsamic Bbq Sauce Recipes

BALSAMIC CHICKEN {EASY MARINADE}

Steps:

• Place chicken in a gallon size resealable bag (or you can use a bowl).
• In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
• Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
• Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
• Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
• Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
• Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
• Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
• Garnish with parsley if desired. Serve warm.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

CHICKEN WITH BALSAMIC BBQ SAUCE

Steps:

• FOR THE BALSAMIC BBQ SAUCE:.
• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
• FOR THE CHICKEN:.
• Sprinkle salt and pepper on both sides of the chicken pieces.
• Lightly coat both sides with some of the BBQ sauce using a pastry brush.
• Preheat the oven to 375 degrees F.
• Place the remaining BBQ sauce, still in the small saucepan, over low heat, and allow to gently simmer while the meat cooks.
• Place the chicken skin side up in a baking dish and bake for 25 minutes.
• Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken without turning the chicken.
• Return the baking dish to the oven and bake for another 15 minutes.
• NOTE: This sauce can also be used on ribs.

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE GIADA DE LAURENTIIS

Steps:

• For the BBQ sauce.
• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
• For the chicken or steak.
• Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper.
• Lightly coat with some of the BBQ sauce using a pastry brush.
• Place the meat on the grill.
• Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
• Cook the chicken about 8 minutes per side.
• Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side).
• Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes.
• Serve with the heated BBQ sauce alongside.
• Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

CHICKEN WITH BALSAMIC BARBECUE SAUCE

Steps:

• Combine all the barbecue sauce ingredients in a small nonreactive saucepan and whisk until the mixture is smooth. Simmer over medium heat until reduced by one third, 15 to 20 minutes.
• Place a grill pan over medium heat or preheat an outdoor grill. Season the chicken pieces with salt and pepper.
• Transfer 1/2 cup of the sauce to a small bowl. Grill the chicken for about 10 minutes per side, brushing the chicken with the 1/2 cup barbecue sauce for the last 2 or 3 minutes. Transfer the chicken to a serving platter and let it rest for at least 5 minutes. Serve with the remaining barbecue sauce alongside.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.