need a recipe for chicken using balsalmic vinegar?

Question

a few years ago, I marinated some chicken in a balsalmic vinegar concoction and cooked it on the grill. It was delicious!!! I just can't remember how I did it. But, instead of the grill, have to use the oven. Anyone have a simple recipe I can use? thanx

Answer 1

I use it like this:

Balsamic Chicken Pasta Salad:
Cut up your chicken in cubes and cook in a sauce pan.
Boil and drain some pasta (preferably bow tie)
Salt and Pepper to taste
1 can of artichoke hearts (I like the marinated kind - they come in a jar)
Green Olives (or what ever kind you like best)

MIX all together and douse with the vinegar!

Answer 2

Balsamic Vinegar is great for chicken - especially if you can find the different flavored ones. I bought a Pommegrante Vinegar and a Blood Orange one a while ago and they were absolutely delicious!! You may want to try this recipe as well.

Brown chicken breasts in a saute pan with a some olive oil and one pat of butter. Once they are browned remove from the pan and add your balsamic vinegar and deglaze the pan (stirring constantly to get all the good bits off the bottom of the pan). Once the mixture has had time to cook thoroughly, add some broccolit florettes and slices of fresh red pepper. Add chicken back to the mixture and bring to a boil to cook the broccoli through. Once the veggies have reached your desired tenderness (I personally like them a little crunchy), serve over a bed of white rice and sprinkle with some red pepper flakes. Very yummy!

Answer 3

Saute the chicken and do a balsamic vinegar reduction for sauce - tasty! Goes like this: saute chicken in butter, when it's done deglaze the pan with the vinegar and add some stock and maybe a pinch of sugar. When it's boiled down, swirl in a pat of butter to finish.

Answer 4

i keep on hand a squeeze bottle filled with reduced balsamic vinegar. i took a big bottle of balsamic and boiled it until it was the consistency of a thin maple syrup. i put it on everything, salad, chicken, you name it. i would just season the chicken, bake it and when it comes out of the oven drizzle it with the reduced balsamic, yummy!!! the flavor of the balsamic is concentrated, it is so easy and so tasty. i did it once out of the blue and now i have to always have it. good tip, you don't need to but real expensive balsamic and i add about a tsp of sugar to it while it is boiling down.

Answer 5

Vinegar tenderises the beef and starts the cooking technique. It does no longer actually clean the beef or hen. a pair of hours ought to do the trick. in spite of the undeniable fact that, in my view, I prefer to apply lemon juice which does the comparable component yet tastes far extra advantageous. As for removing pores and skin - it is fullyyt a rely of determination. in my view, I say, shop it directly to cook dinner it to hold the moisture and provide a extra advantageous flavour. yet once you're observing your weight you will possibly be able to desire to get rid of it until eventually now eating. i like to consume it! in spite of the undeniable fact that lots of the fat in a hen is stumbled on below the exterior that's why some say take it off.# desire this has clarified concerns for you!!

Answer 6

You should just marianate it in balsamic vinegar then stick it under your broiler. It won't be as nice as the grill, but is should do. Go to foodnetwork.com for more.