How to make Balsamic Glazed Chicken!

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is a cost-effective alternative with a longer shelf life.

Start by making the marinade in a bowl.

Add 3 tablespoons of extra virgin olive oil to the bowl.

Add 3 tablespoons of balsamic vinegar to the bowl.

Add around 2 tablespoons of honey to the bowl.

Add 2 tablespoons of dijon mustard to the bowl.

Add around 2 tablespoons of fresh lemon juice, catching the seeds with your hand.

Whisk the marinade until completely combined and thick enough to stick to the chicken.

Season chicken legs and wings heavily on both sides with salt, black pepper, garlic powder, red pepper flakes, and Italian seasoning.

Mix the seasonings with one hand while using the other hand for control.

Place the seasoned chicken in a small bowl and pour the marinade over it, ensuring it's well coated.

Reserve a couple of tablespoons of marinade for basting later.

Cover the chicken and refrigerate for about 4 hours.

Take the chicken out of the refrigerator 20 minutes before cooking to bring it to room temperature.

Oil a baking dish lightly, even if it's nonstick.

Place the marinated chicken in the baking dish, ensuring each piece has space.

Pour the remaining marinade over the chicken in the baking dish.

Bake uncovered in the oven at 375°F for approximately 45 to 50 minutes.

After 45 minutes, take the chicken out and glaze it with the reserved marinade.

Return the chicken to the oven for an additional 10 minutes.

In the last 2-3 minutes, turn on the broiler to solidify the glaze.

Check the chicken for doneness, then plate it up with some vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens