Balsamic Chicken

Balsamic Chicken

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

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 350mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 24g;
Percent Daily Value*:
    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.