Saturday, March 21, 2009

Balsamic BBQ Chicken

Spring is here! That means it is time to break out the grill (or at least start thinking about it) here in New England. For me that means a time to prepare my favorite BBQ chicken recipe: Balsamic BBQ Chicken by Giada deLaurentiis

This recipe is tangy, slightly sweet, and absolutely delicious. While vacationing in Sea Ranch with some of my favorite girlfriends (pictured above!!)  I had the chance to share the recipe. I believe it was a great success. 

Just a note: you can make this in the oven or on the grill, skin on or skin off, and chicken or steak. You may not go back to the bottled stuff again...

Below is the TastyKate version of the recipe with some slight alterations. If you want to access the original or read others' reviews check out the Food Network website

1 C balsamic vinegar
2/3 C ketchup (high-frustose corn syrup free -- TJ's has a great one!)
1/4 C brown sugar
2 cloves garlic, minced or crushed
1 Tbl Worcestershire sauce
1 Tbl Dijon mustard
1/2 tsp ground black pepper

4 pieces of chicken bone-in (leaving the bone in will keep the chicken moist)

Put all the ingredients (except the chicken) in a small saucepan and stir until well incorporated and smooth. Simmer over med/low heat for 20 minutes, until the sauce thickens. Keep over low heat until serving.

Season the chicken with salt and pepper. If cooking on the grill, lightly brush with BBQ sauce and cook over medium heat turning once (about 8 minutes/side). Brush chicken with BBQ sauce every few minutes until chicken is cooked through.  Serve with remaining BBQ sauce. 

If baking the chicken in the oven, wait to add BBQ sauce until the chicken has cooked at 375 degrees for about 25 minutes. Spoon over a generous amount of BBQ sauce and bake another 15-20 minutes. 

I hope you enjoy this recipe! It is one I will keep using for years to come.