Balsamic Marinade/Glaze for Grilled or Baked Chicken

How to Make

• 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.

• Step 5: Serve and ENJOY! ... This is a delicious recipe served with just about any side dish.