Sunday, June 17, 2012

Balsamic Rosemary Chicken

Yum! Chicken is such a versatile meat. It really can take on different marinades to create a multitude of dishes. Chicken is always great in the summer, and I love the smell of chicken on the barbecue. However, this is not a barbecue recipe. Sorry. It is however, so dang good and so simple! This is a great go-to recipe when you have company coming or if you need something to impress, without a lot of work. This recipe came from Giada Leurentis. I really like a lot of her recipes, her cooking is so simple with such great flavors. So enjoy!

Balsamic Rosemary Chicken

Start with the marinade. I like to let it marinate during the day, at least 5-6 hours.

1/2 cup Balsamic Vinegar
1/2 cup Honey
1/2 cup Brown Sugar
1/4 cup Soy Sauce
5 Garlic Cloves, minced
Package of drumsticks, about 12-15


In a medium sized bowl combine all of the ingredients except the chicken. Whisk the liquid marinade to combine the ingredients. Pour the marinade into a large ziplock bag. Add the chicken into the bag, zip it up, and gently move around the ingredients into the bag to cover all of the chicken. I usually put the closed bag of chicken into a bowl to prevent possible spills or, who knows! Marinade the chicken for about 5 hours in the refrigerator, checking on it every so often and move around the chicken to marinate all pieces equally.

Preheat oven to 450 degrees. On a large baking sheet, lined with foil (really important!) lay out the chicken and bake until the skin of the chicken is nice and caramalized and dark in spots. About 30-35 minutes.

Meanwhile, place the remaining marinade in a small saucepan. Bring the marinade to a boil, lower the heat, and simmer for about 15-20 minutes. The marinade will become a thicker sauce to brush over the cooked chicken.

When the chicken is done, take it out of the oven and brush the sauce over each piece about 2 times.

Serve and enjoy!

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