Grilled Balsamic Chicken
Grilled Balsamic Chicken
Simple and bold flavor for basic grilled chicken with balsamic glaze
It’s Springtime here in Kansas City which means my grill is my means of cooking that majority of our dinners. This Grilled Balsamic Chicken is a friend of mine because I can batch cooking chicken, pork and hamburger patties at once, but make the balsamic glaze while those cook.
I am all about batch cooking using my grill! You can read more about why and how on this blog Batch Grilling Bariatric Proteins.
Balsamic Glaze or “Reduction”
If hearing “balsamic glaze” is a little intimidating to you, I can relate. Some food words seem fancy that it leaves you wondering if only a restaurant chef can create them. There is certainly always a bit of trial by fire to make something new, but this balsamic glaze is just one ingredient that you may already have on hand.
The good news about not getting your glaze quite right the first time? You can easily try again. Just half a cup of balsamic and 10 minutes of trying and you can learn!
For this recipe, heat is the main piece of the equation. You do want to see a slight simmer and then whisk your little wrist away. You’ll begin to see it thicken and ‘reduce’ which is exciting to see!
Pour it over chicken for a bold flavor change. You can also add fresh basil and mozzarella if you really want to make it fancy!
Other grilled recipes on Bariatric Food Coach
Grilled Balsamic Chicken
Equipment
- Grill
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tsp poultry seasoning
- 1/2 cup balsamic vinegar
Instructions
- Heat outdoor grill to 350 degrees F.
- Trim chicken breasts of any unwanted parts and coat all sides with poultry seasoning. Let set while grill heats.
- Grill each side of chicken breast for about 5-6 minutes on each side. Check the temperature has reached 160 F before removing from grill.
- While chicken is cooking or resting, heat a small skillet to medium-low heat and add vinegar. Allow to come to a slow simmer and whisk constantly until it begins to thicken. The glaze will reduce by about half and may take up to ten minutes.
- Remove the reduced vinegar from heat and pour over grilled chicken. You can also store in a heat proof container for storage.
