Balsamic Marinade/Glaze for Grilled or Baked Chicken Recipe

"This is so easy and delicious. Simply marinate the chicken in this delicious mix; then, brush it on the chicken when it first starts to grill or bake. It creates a wonderful and delicious glaze. It is really a nice change from the more traditional BBQ sauce. Great for a weeknight, Sunday dinner, BBQ, or entertaining. Prep time includes the time to marinate the chicken."

Step by Step Method

Step 1

Marinade ... Add everything to a bowl (non-reactive - glass), or a ziploc bag, which is what I prefer. Mix to incorporate all the ingredients. Then, add the chicken, cover with plastic wrap or seal the bag and refrigerate.

Step 2

Bone in and larger cuts like quarters can be marinated 8 hours or over night, up to 12 hours. Smaller cuts, like thighs and boneless skinless cuts should be marinated 4-6 hours. As mentioned, I prefer bone in and skin on; but, please use your favorite cut.

Step 3

Grill or Bake ... ENJOY! I usually will brush the marinade on the first couple of minutes, but nothing after that. Raw chicken was in that marinade - and it is NOT safe to use as a glaze. If it is brushed on at the beginning of the cooking process, it is OK. Some people say to boil the marinade and then use it as a glaze or sauce; I still prefer not to use it. You could always reserve some of the marinade, or make extra to use as a glaze if you want. But honestly, it has enough flavor as is.

Step 4

Grill or bake using your favorite method. Depending on the cut of the chicken; cooking times will vary. I prefer to grill, but that is my preference. If you aren't sure about the doneness of the chicken, please use a thermometer. Once the chicken has reached 160 degrees I remove it from the grill, transfer to a plate, and cover with foil to let it rest; the chicken will continue to cook, especially the larger pieces. The smaller and boneless pieces, I will cook until the temp is 165; as they don't continue to cook as long once removed. Again, do what you feel comfortable with.