I love to dip my bread in a good olive oil and balsamic vinegar.
And I love a balsamic reduction sauce drizzled over a Sirloin Steak Salad with Cilantro.
So when I saw a recipe for Balsamic Glazed chicken, I knew had to try it.
And I’m so glad I did!
Now it’s your turn to try it.
And you probably already have everything you need. Well, if you have a some chicken and a lime you probably do.
You need salt and pepper, paprika, chili powder, and some cumin. Make a paste with the spices, the lime juice, a little bit of oil, and some brown sugar. Then massage it onto the chicken. Be sure to get under the skin!
Now let that sit for a day, or an hour if thats all the time you have.
Whatever!
Then grill it up and baste it with your balsamic glaze. It’s just ketchup, balsamic vineger, brown sugar and oregano.
Your gonna love this!
At least I did.
And so did my friend Jen.
In fact,
I’ve made it twice in a week.
Once with chicken wings, and once with hind quarters.
Jen used a whole cut up chicken.
Balsamic Glazed Chicken
adapted from Weight Watchers
- 1/2 cup ketchup
- 1/4 cup balsamic vinegar
- 1 teaspoon oregano
- 6 tablespoons packed brown sugar-divided
- juice of 1 lime
- 1 tablespoon oil
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 1/2 pounds chicken
For the spice rub, combine 2 tablespoons brown sugar with paprika, chili powder, cumin, lime juice, oil, salt and pepper. Rub all over the chicken getting under the skin. Keep in refrigerator if left to marinade for more then an hour.
For the glaze, mix ketchup, vinegar, oregano, and 4 TBSP of brown sugar.
Grill chicken over medium heat till almost done. Glaze chicken with glaze mixture being careful not to burn. Grill until internal temp reads 165 drgrees.
NOTE: Grill with Spring Onions and Zuchinni slices. They are tasty with the glaze too!
Print This Recipe
Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.
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Could you bake it? Or do I need to send Ben out for more propane?
I have this balsamic from Williams Sonoma that I LOVE, and I can’t wait to try this chicken with it.
The color makes it all the more inviting. This recipe looks and sounds scrumptious.
This looks alot like jerk chicken and nothing wrong with that! I love the deep, concentrated flavours.
Love the glaze!!
The chicken sounds fantastic with balsamic glaze, yum!
Oooh. I have got to try this. It looks incredible!
Megan this looks so delicious. I have some drumsticks in the freezer which I am now taking out to try this. Also wondering if it’s ok to bake. Weather in England not quite up to bquing yet!
I will be making this!! It sounds nice and summery..if that is even a word!
I hope you had a great Mother’s Day!!! We really need to catch up!
Megan this looks so amazing. It also looks pretty healthy so we’ll give it a try. Love your photos as always. Thanks for the inspiration
Hi Heather,
Give it a try. I would put it under the broiler while glazing. Let me know how it turns out!:)
Hi Ducky! I’m sure you could bake it but why when you have a Ben?
Yum! Double yum! I want this right now and it’s only 10:00 in the morning.
oh wow, i bet this was just fingerlicking good! balsamic makes for such a great glaze!
That is some beautiful chicken! The glaze on the outside looks so rich and tasty.
It looks fabulous. I wonder if it would be good with boneless skinless chicken breasts?
this recipe sounds wonderful! I love all things balsamic
This chicken is unbelievable. I am on my way to florida today and I will do this on my son’s grill. Fabulous!
Balsamic makes everything BETTER!!!!
Thanks for stopping by my blog!
Megan,
This looks absolutely fabulous. I love the idea of all of those herbs together with Balsamic. Yum!
Thanks for visiting my today and for your kind words and prayers!
This looks fabulous! So glad grilling season is here!!
Megan, my mouth is watering. The chicken looks delicious!
Oh wow, I’m drooling over here – the crust looks absolutely amazing!!
Love it! And that marinade would also work so well for grilled eggplant, zucchini, and other veggies too. Great job, both on the recipe and those stunning photos you took.
Mmm. Looks so good. I love balsamic. And unfortunately just ran out over the weekend. Need to replinish!
Recipe looks awesome, want to try this weekend.
Can you tell me what you are suppose to do with the lime juice and oil. I reviewed the recipe and do not see where to use it.
Thanks Leana for catching that. The oil and lime juice was mixed with the spice rub and rubbed on the chicken before grilling. Be sure to get under the skin!!!
Your chicken looks fant -finger licking GOOD! I bet that balsamic glaze would be terrific on anything.
~ingrid
Made this this evening. WOW! Excellent. I just wish I’d made twice as much so we’d have leftovers for tomorrow.