Simple Honey Balsamic Grilled Chicken Food

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.

HONEY BALSAMIC CHICKEN

Steps:

• Sprinkle salt, pepper & thyme evenly over both sides of chicken strips.
• Add olive oil to pan and heat med-high.
• When oil is hot, add chicken and fry both sides until chicken is cooked throughly
• Remove chicken to plate and turn heat on high.
• Add honey and vinegar to pan, stirring constantly until thickened.
• Pour mixture over chicken and serve!

HONEY-GLAZED GRILLED CHICKEN

Steps:

• Prepare your grill.
• Combine all ingredients except the chicken, stirring well. Set sauce aside.
• Grill the chicken, skin side down, over medium coals for 50 to 60 minutes or until done, turning every 10 minutes. Baste with the sauce during the last 20 minutes of grilling time.

SIMPLE HONEY BALSAMIC GRILLED CHICKEN

Steps:

• 1. In a small bowl, stir together the balsamic vinegar, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
• 2. Pound out the chicken so that it is an even thickness (this also tenderizes the meat).
• 3. Put the chicken in a gallon-size resealable bag. Pour half the marinade in the bag. Let marinate for 20 minutes at room temperature.
• 4. Spray the grill with a grilling non-stick spray. Preheat the grill, on medium heat, to between 350-400.
• 5. While the grill is preheating and chicken marinating, mix honey into the leftover marinade. Stir for about one minute until it dissolves making a honey balsamic sauce.
• 6. Place the chicken breasts on the grill. Close the lid (for even cooking) and grill for 7 minutes
• 7. Lift the lid, flip the chicken, and brush the grilled side with the honey balsamic sauce. Close the lid and grill for 7 minutes more (if the grill gets too hot adjust the temperature).
• 8. After 7 minutes, check the temperature of the meat with an instant-read thermometer. If it says 160 degrees, it's ready. If under 160 degrees, close the lid and cook for a couple more minutes; then check again.
• 9. Once the internal temperature reaches 160 degrees, remove the chicken breasts from the grill to a plate. Brush the top with more sauce and lightly cover with foil. Let rest for 5 to 10 minutes then serve.
• 10. Chicken breasts need to be 165 degrees to be safe to eat. They will continue to cook and raise another 5 to 10 degrees as it rests.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS

Steps:

• Get the glaze started --
• * 1 cup quality balsamic vinegar.
• * 1 T quality honey.
• * 2 T butter.
• Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
• While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
• Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
• Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
• To plate the dish --
• Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
• Serves 4.