Balsamic Garlic And Herb Chicken Thighs Recipes

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

BALSAMIC ROASTED CHICKEN THIGHS

Steps:

• Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
• Transfer marinade to a large freezer bag.
• Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
• Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
• Once flash frozen, remove bag from pan and place bag inside freezer.
• Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
• Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
• Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
• *Chicken may also be grilled over med-hot coals until cooked through, turning once.
• Per serving--225 calories, 20.1 g fat, 0 g fiber.

BALSAMIC GARLIC AND HERB CHICKEN

Steps:

• Combine flour, salt and pepper. Dredge chicken in flour mixture.
• Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned.
• Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in the skillet.
• Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
• Stir in tomatoes and green chiles and garlic and herb sauce mix until combined.
• Return chicken to skillet. Reduce heat to medium and cook, uncovered 5 minutes or until done.
• Stir in 1/4 cup green onions.
• Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.