Honey Balsamic Sous Vide Chicken Legs Recipes

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HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

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).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

SOUS VIDE CHICKEN LEGS



Sous Vide Chicken Legs image

Sous vide chicken legs are cooked until they are tender and then seared and coated in honey garlic sauce.

Provided by Annie

Categories     Main Dish

Time 2h15m

Number Of Ingredients 10

8 chicken legs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon oil
6 cloves garlic, minced
1/4 cup water
1/3 cup honey
2 Tablespoons rice vinegar
1 Tablespoon soy sauce

Steps:

  • Set up the sous vide water bath and set the temperature to 160 degrees F. See chart in Notes section below if you want a different temperture.
  • Season the chicken with salt, pepper and garlic powder. Put the chicken in a vacuum bag and seal it. If you don't have a vacuum sealer use the water displacement method to seal it in a zippered bag. See this article for step by step directions on water displacement. Whatever method you use keep the chicken legs in a single layer in the bag.
  • Put the drumsticks in the water and let them cook for 2-4 hours.
  • About 10 minutes before you want to serve the chicken place a cast iron skillet over medium high heat.
  • After it heat for 5 minutes take the chicken out of the water and remove them from the bag, patting them dry.
  • Add the oil to the skillet and sear the chicken, turning quickly to sear on all sides. Once the chicken is brown remove it to a serving platter.
  • To make the honey garlic sauce reduce the temperature on the skillet to low. Add the garlic and stir for 30 seconds. Then add the water, honey, rice vinegar and soy sauce. Stir for 2-3 minutes to thicken slightly.
  • Pour the sauce over the chicken to coat. Garnish with sesame seeds and chives.

Nutrition Facts : Calories 540 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 328 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 62 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 628 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CHICKEN LEGS WITH BALSAMIC VINAIGRETTE



Chicken Legs with Balsamic Vinaigrette image

Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/4 teaspoon pepper
2 chicken leg quarters, skin removed

Steps:

  • In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade., Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.

Nutrition Facts : Calories 261 calories, Fat 15g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 202mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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