During the warm months, a favorite ingredient of mine is balsamic vinegar. Drizzled over a caprese salad with briny, fresh mozzarella and homegrown tomatoes and basil tastes like summer in a bowl. And of course, it’s great over a traditional greens salad with all the toppings. But, it is a true standout as a marinade. Paired with garlic, Italian spices, and a little time, this Balsamic Chicken marinade is divine!
Let’s talk balsamic vinegar
Balsamic vinegar is a dark, rich vinegar made from grape must. It has a unique flavor because it is cooked down and then aged to concentrate its flavors. Compared to other vinegars, it is sweeter and more viscous, making it a perfect salad dressing all by itself! Originating in Modena, Italy, it has made its way into grocery stores all over the US.
However, like all good things, there are imitators. Imitation is the highest form of flattery, right?! Not always. When purchasing balsamic vinegar, especially for this recipe, be sure to steer clear of balsamic glaze. This product typically has added sugar and thickeners—we don’t want that! And, with a high-quality balsamic vinegar, you don’t even need it. Why add extra sugar and calories with all this flavor?!
Are you nerdy like me and want to know more about balsamic vinegar, its origins, how it’s made, and how to choose the best variety? Click HERE.
So, is balsamic vinegar good for you?
Yes! Balsamic vinegar boasts quite a few health benefits:1
- Helps maintain healthy digestion
- Improves circulation
- Helps reduce blood pressure
- Supports weight loss
- Helps stabilize blood sugar
What about dinner?
Right, right. Back to our Balsamic Chicken. I added staple Italian spices to a mixture of balsamic vinegar and olive oil, along with garlic and onion (of course!). Then, using my handy-dandy zipper bag stand, I poured this dark, rich marinade over some organic boneless chicken thighs.
After zipping the bag and giving the contents a quick massage, I popped the bag in the fridge for an hour or so to let the flavors infuse and develop. When it was time for dinner, I laid the chicken out on a sheet pan and roasted in the oven for about 20 minutes. I served it up with some roasted carrots (recipe below) and dinner was on the table in no time! This Balsamic Chicken is also great grilled, sure to become a summer favorite!
References:
https://www.healthline.com/health/balsamic-vinegar-health-benefits#risks-and-side-effects
Roasted Balsamic Chicken and Carrots
Ingredients
- Chicken
- 2 lbs boneless chicken thighs
- 1 medium onion sliced
- 4 garlic cloves chopped
- 1/2 cup balsamic vinegar
- 2 T olive oil
- 1 tsp each: dried oregano basil, rosemary, thyme (double if using fresh herbs)
- 1 tsp salt
- 1/2 tsp pepper
- Carrots
- 1.5 lb carrots peeled and cut into sticks (about 10 large carrots) or baby carrots
- 5 T butter melted
- 5 garlic cloves minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Add chicken, onion, and garlic to a gallon-size zipper bag, set aside. In a medium bowl, mix remaining ingredients well and pour over chicken in bag. Seal bag and massage ingredients until chicken is fully coated in marinade. Place in fridge and allow to marinate for at least 1 hour, or up to 12 hours.
- Toward the end of the chicken marinating time, preheat oven to 425 degrees Fahrenheit. Place carrots, butter, garlic, salt, and pepper in a large bowl and mix until carrots are well-coated. Spread carrots in a thin layer on a large sheet pan. Roast carrots in oven for 20 minutes.
- While carrots are roasting, place chicken in a single layer on a sheet pan. Remove carrots from oven and stir. Place carrots and chicken in oven and roast for 25 minutes or until carrots are slightly browned and chicken has reached an internal temperature of 165 degrees Fahrenheit using a meat thermometer.