I have chicken at least twice a week…can’t get enough of it! So I’m always looking for new recipes. I especially love marinades, because they’re easy to prepare ahead of time, and the flavor really gets into the meat.
The balsamic In use in this recipe is the basic, $9-buck-a-bottle stuff. Don’t use the 25-year-old aged fancy balsamic!
4 lbs. chicken parts, or 1 whole chicken cut up
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoon mustard (I use Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons garlic salt
1 teaspoon pepper
extra virgin olive oil
If you’re using a whole chicken and the breast is really large, you’ll want to cut it in half so that it cooks as quickly as the other parts. Put all the chicken pieces in a large Ziploc bag.
In a bowl, combine the balsamic vinegar, honey, mustard, rosemary, salt and pepper. Whisk to mix thoroughly.
Pour the contents of the bowl into the Ziploc bag, seal tightly, and squish it around to make sure the marinade reaches all surfaces of the chicken.
Marinate the chicken for at least an hour at room temperature. Overnight in the fridge is even better. Make sure you squish the bag every once join a while to move the marinade around. Keep the bag in a bowl to prevent accidental spillage all over your fridge! Remove the bag from the fridge about an hour before cooking to bring the meat to room temperature.
Pre-heat the oven to 350.
Using an oven-proof pan, heat some olive oil (pork fat is even better!) and then place the chicken pieces in the pan. (Discard the marinade.)
Sear for 2 minutes on one side, then sear for 2 more minutes on the other. Place the pan in the oven and cook for 30 minutes, making sure the chicken has cooked all the way through.
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