Southern Balsamic Chicken Recipe| A Must-Have for Easter

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Southern Balsamic chicken is one of the finger-licking delicacies that you cannot afford to miss during any party or holiday. And with the Easter holidays being just around the corner, now it’s the right time to compile your menu.

What makes this recipe a great pick for your Easter holiday, is that, it does not require much preparation or professional cooking experience. However, to achieve an authentic taste of a Southern Balsamic chicken recipe, you need to get your herbs quantity right. Using more or less can affect the flavor. Our ingredients are well quantified to help you achieve a rich southern flare that gives your taste buds an orgasmic feeling.

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We recommend trying out this recipe before the Easter holidays to perfect your art. This will help you customize it to suit your needs and know which ingredient to add or reduce to suit your needs.

And below is a lowdown of what you need to prepare your Southern Balsamic chicken. Read on!

Southern Balsamic Chicken Ingredients

3 pounds chicken thighs (boneless)

2 1/2 tablespoon olive oil

4 garlic cloves (minced)

1 cup balsamic vinegar

5 ml salt

1 tsp cinnamon powder

1 tsp ground pepper

2 tablespoon honey

3 green onion (finely chopped)

½ tsp thyme

Balsamic Chicken

File: Wikicommons/Sharon Chen

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Guide
  1. Mix honey, balsamic vinegar, garlic, pepper, cinnamon, thyme, olive oil, and salt in a bowl. Add the chicken thighs and cover them with the marinade. Transfer the chicken and the marinade in a zip-top bag and put in a refrigerator for two hours.
  2. As the chicken marinates, clean and grease the chicken grill. Preheat the oven up to 450 degrees. Remove the chicken from the paper, and grill it under medium-high heat for six minutes. Turn the chicken and cook for another six minutes under 165 degrees internal temperatures.
  3. Remove the chicken and drizzle balsamic glaze. Garnish with green onions and set aside.

 

How To Prepare a Balsamic Reduction

  1. Add one tablespoon of honey and a cup of vinegar to a saucepan. Stir and bring the mixture on low heat. Keep stirring to avoid the pot from burning.
  2. Cook for about 20 minutes until the mixture reduces to 1/3.
  3. Store the sauce in the fridge until ready to use.
  4. Refrigerate your chicken for three to four days at 400 F or less.
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