Balsamic Garlic And Herb Chicken Thighs Food

BALSAMIC CHICKEN THIGHS

Steps:

• In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
• Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
• *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
• Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
• Sprinkle with sliced green onion if desired.

BALSAMIC CHICKEN THIGHS

Steps:

• Spray large frying pan, preheat.
• Rinse and pat dry thighs.
• Season with salt and pepper.
• Brown well on all sides.
• Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
• Add shallots,cook for 2-3 minutes,until they soften.
• Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
• Spoon sauce over thighs to serve.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

BALSAMIC ROASTED CHICKEN THIGHS

Steps:

• Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
• Transfer marinade to a large freezer bag.
• Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
• Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
• Once flash frozen, remove bag from pan and place bag inside freezer.
• Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
• Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
• Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
• *Chicken may also be grilled over med-hot coals until cooked through, turning once.
• Per serving--225 calories, 20.1 g fat, 0 g fiber.

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

BAKED HERB HONEY GARLIC BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• Season chicken with garlic powder, salt, pepper.
• Combine remaining ingredients in a bowl. DO NOT ADD HONEY.
• Put chicken in a rosting pan and cover in mixture. Turn chicken to be sure both sides are covered with mixture.
• Drizzle half of the honey over chicken, cover and bake for 25 minutes.
• Baste, drizzle remaining honey on chicken, and return to oven uncovered. Bake 30 minutes more or until juices run clear.