Balsamic Honey Chicken Recipes

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix honey and vinegar until blended (this will take a few minutes to combine).
• Dip chicken breasts in honey mixture until coated.
• Then coat in corn flakes Put in 8 x 8 pan.
• Repeat with all chicken breasts.
• Drizzle with remaining honey mixture.
• Bake at 350 degrees for 30 minutes.

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
• Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the peperonata.

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

Steps:

• Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

Steps:

• In a small bowl add, dressing, honey, garlic and onion.
• Heat a large non-stick skillet over high heat. Add half the dressing mixture. Cook chicken evenly in the skillet and cook, turning a few times until the chicken is cooked through Remove chicken from the skillet and transfer to a large serving platter while you cook the veggies. Reduce the heat to medium.
• Add the remaining dressing mixture to the skillet. Add the green beans and carrots to the skillet. Season to taste and cook, stirring frequently until the vegetables are crisp tender and coated in sauce, about 5 minutes. Add the chicken and tomatoes to the skillet, flipping chicken and veggies to coat in the sauce and cook one more minute. Remove from heat and serve immediately.

Steps:

• Combine first 3 ingredients; sprinkle over both sides of chicken.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
• Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Steps:

• Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
• Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.