Honey Balsamic Chicken Recipes

HONEY BALSAMIC CHICKEN

Steps:

• Season the chicken with the salt and ground black pepper.
• Heat up a skillet on medium heat and slowly pan-fry the chicken, skin side down first, until both sides of the chicken become nicely browned and crispy. Remove the chicken and discard the chicken fat.
• Add the olive oil and butter to the skillet, saute the garlic until slightly browned, follow by the honey, balsamic vinegar and water. Add the chicken back into the skillet, lower the heat to simmer and reduce the sauce until slightly thickened and that the chicken is completely cooked, about 2 minutes.
• Remove from heat, garnish with the parsley and serve immediately.

HONEY-BALSAMIC CHICKEN

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).

BALSAMIC-HONEY CHICKEN WITH PEPERONATA

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.

HONEY BALSAMIC CHICKEN

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.

BALSAMIC-HONEY CHICKEN THIGHS

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.

HONEY BALSAMIC CHICKEN

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.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS

Steps:

• Pat chicken dry with paper towels. Sprinkle with salt and pepper.
• In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
• In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
• Cut chicken diagonally into slices. Serve sauce over chicken.

BALSAMIC BRAISED CHICKEN WITH HONEY

Steps:

• Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
• Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
• Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
• Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
• Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.