BALSAMIC CHICKEN

Robustly flavored Balsamic Chicken AND Veggies! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.
INGREDIENTS:
- 1/3 cup Balsamic Vinegar
- 1/4 cup E.V.O.O
- 1 tbsp Minced Garlic
- 2 tsp Minced Rosemary
- 2 tsp Minced Thyme
- 2 tsp Dijon Mustard
- Salt & Pepper to Taste
- 2 lbs Boneless Skinless Chicken Thighs (or breasts)
- 1 tbsp Chopped Parsley
- 1 Shallot, chopped
- 1 1/2 cup Cherry Tomatoes
- 1 lb Fresh Asparagus, trimmed
INSTRUCTIONS:
- Place chicken in a gallon size resealable bag (or you can use a bowl).
- In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
- Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
- Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
- Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
- Place chicken and vegetables (minus cherry tomatoes) in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
- Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.
- Add cherry tomatoes to pan at the 18- 20 minute mark.
- Enjoy!
Balsamic Chicken
Robustly flavored Balsamic Chicken AND Veggies! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.
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Prep Time 15 mins
Cook Time 15 mins
Marinade 2 hrs
Course Dinner
Servings 5
Ingredients
- 1/3 cup Balsamic Vinegar
- 1/4 cup Olive Oil extra virgin
- 1 tbsp Garlic minced
- 2 tsp Rosemary minced
- 2 tsp Thyme minced
- 2 tsp Dijon Mustard
- Salt & Pepper to taste
- 2 lbs Boneless Skinless Chicken Thighs or breasts
- 1 tbsp Parsley chopped
- 1 Shallot chopped
- 1 1/2 cup Cherry Tomatoes
- 1 lb Fresh Asparagus trimmed
Instructions
- Place chicken in a gallon size resealable bag (or you can use a bowl).
- In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
- Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
- Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
- Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
- Place chicken and vegetables (minus cherry tomatoes) in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
- Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.
- Add cherry tomatoes to pan at the 18- 20 minute mark.
- Enjoy!
Keyword chicken, healthy
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