Balsamic Herb Grilling Glaze Recipes

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

BALSAMIC-HERB GRILLING GLAZE

Steps:

• Combine vinegar, wine, honey, oil, and half of the herbs in a small saucepan.
• Heat to boiling; reduce heat and simmer 15 minutes.
• Stir in remaining half of herbs; season to taste with freshly ground black pepper.
• Allow to cool to room temperature.
• Brush on meat or fish during last minutes of grilling.

LAMB CHOPS WITH BALSAMIC-HERB GLAZE

Steps:

• Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
• Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
• Transfer chops to serving plate. Tent with foil.
• Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
• Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
• Pour glaze over chops. Garnish with the remaining minced herb.

ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE RECIPE

Steps:

• Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
• Pat the chicken inside and out with paper towels.
• Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
• Put chickens on large tray and cover with plastic wrap.
• Let marinate in refrigerator for 1 hour.
• Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
• Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often.
• Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
• Preheat grill for medium heat.
• Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity.
• Arrange chickens onto rotisserie spit and place on grill.
• Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.
• Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.
• Let stand 10 minutes before carving and serving.