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.
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.
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