Balsamic Chicken

The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with balsamic vinegar.

  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 6

Ingredients

12
boneless skinless chicken thighs (about 1 1/2 lb)
1/2
cup white wine or apple juice
1/2
cup chicken broth
2
tablespoons lemon juice
2
tablespoons balsamic or red wine vinegar
1
tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves
2
teaspoons grated lemon peel
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon pepper
  • 1 Remove fat from chicken. In shallow glass or plastic dish, mix remaining ingredients. Add chicken; turn to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • 2 In 12-inch nonstick skillet, place chicken and marinade. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
  • 3 Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
350mg
350%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
4%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.