The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with balsamic vinegar.
Balsamic Chicken
- Prep Time 40 min
- Total 2 hr 40 min
- Servings 6
- Ingredients 10
Ingredients
- 12 boneless skinless chicken thighs (about 1 1/2 lb)
- 1/2 cup white wine or apple juice
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves
- 2 teaspoons grated lemon peel
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Step1Remove fat from chicken. In shallow glass or plastic dish, mix remaining ingredients. Add chicken; turn to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours.
-
Step2In 12-inch nonstick skillet, place chicken and marinade. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
-
Step3Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.
Nutrition
190
Calories
9g
Total Fat
24g
Protein
1g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 3g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 350mg
- 14%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
0
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