Balsamic Chicken

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

By Betty Crocker Kitchens

April 22, 2010

boneless skinless chicken thighs (about 1 1/2 lb)

1/2

cup white wine or apple juice

1/2

cup chicken broth

tablespoons lemon juice

tablespoons balsamic or red wine vinegar

tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves

teaspoons grated lemon peel

teaspoon paprika

1/2

teaspoon salt

1/4

teaspoon pepper

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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.