Soyasauceandbalsamicvinegarchicken Recipes

BAKED BALSAMIC CHICKEN

Baked Balsamic Chicken image

Recipe video above! No marinating required, just mix together a simple sauce, pour it over the chicken and bake. You will be amazed how incredible it tastes - and how sticky they are! PS If using the recipe scaler (hover over Servings), please read notes.

Provided by Nagi

Categories Dinner

Time 55m

Number Of Ingredients 6

Ingredients

1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
1/4 cup (65 ml) balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce (, all purpose or light (not dark soy sauce))
1/4 cup (85 g / 65 ml) honey
1/4 cup (45g) brown sugar (, loosely packed (Note 2))
2 garlic cloves, minced ((or 1 1/2 tsp garlic paste from jar))

Steps:

Preheat oven to 180C/350F.
Line a baking dish with foil and baking / parchment paper.
Mix together Sauce in a bowl.
Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
Stand for 5 minutes, then spoon Sauce over chicken and serve.

Nutrition Facts : ServingSize 255 g, Calories 475 kcal

SOY BALSAMIC CHICKEN THIGHS

Soy Balsamic Chicken Thighs image

Found this in a cook book I got at the library, have been using a lot of balsamic vinegar recently and this recipe appealed. The flavours are delicious and its so easy. Prep time includes marinating.

Provided by Evie3234

Categories Chicken

Time P1DT40m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup good quality soy sauce
3 tablespoons balsamic vinegar
2 tablespoons sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
6 -8 chicken thighs

Steps:

Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
Arrange chicken on serving dish.
Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
(approx 2 minutes) Spoon sauce over chicken.
* As you can see a few have found this too salty for their taste.I suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.

Nutrition Facts : Calories 345.9, Fat 21.5, SaturatedFat 6, Cholesterol 118.4, Sodium 1261.1, Carbohydrate 9.9, Fiber 0.2, Sugar 8.4, Protein 26.4

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