Balsamic Lemon Chicken Recipes

BALSAMIC ROASTED CHICKEN

Steps:

• This recipe originally appeared on Everyday Italian. Episode: Dinner and a Movie.
• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag, seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

LEMON PEPPER BALSAMIC CHICKEN MARINADE RECIPE

Steps:

• Stir all the ingredients together in a medium bowl.
• Pour into a bag and add chicken. Close bag and make sure the chicken is fully coated.
• Marinate chicken for 30-60 minutes in the fridge and the cook as desired!

LEMON BALSAMIC GRILLED (OR PAN FRIED) CHICKEN

Steps:

• Create the marinate by mixing olive oil, garlic, balsamic vinegar, fresh lemon juice, oregano, salt, basil, thyme, sugar and onion powder (optional) together in a food processor/blender. If you don't have a food processor or blender, mince garlic and combine everything together and mix well.
• Coat chicken breast evenly with marinate and marinate for at least 3 hours.
• Pre-heat grill, grill pan or skillet on medium-medium high heat. Add/brush with some vegetable oil. Once heated up, add chicken and let it sit for 3-4 minutes, then flip over (See Note 1). Cook until internal temperature reaches 165 degrees F (check multiple spots and the thickest spot on the chicken). Remove promptly. (See Note 2)
• Serve and enjoy!

BALSAMIC CHICKEN

Steps:

• On a hard surface with meat mallet, lightly pound chicken to 1/4-inch. To minimize the mess, place the breasts/tenders in a zipper-lock bag (unsealed) before pounding (if doing so, ONLY use a flat-surface mallet -- not one with ridges).
• Sprinkle lemon-pepper seasoning evenly on both sides of chicken. Press to adhere.
• In a large frying pan, pour oil and heat to medium temperature.
• Add chicken breasts and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. If substituting tenders, cook approximately 2-3 minutes per side, or until done.
• Remove chicken to warm serving platter (keep warm). In medium bowl, mix together vinegar, broth and garlic; add to frying pan. Cook over medium-high heat (scraping up brown meat bits) about 2-4 minutes or until mixture is reduced and syrupy.
• Add butter; stir to melt.
• Place chicken on serving dish and spoon sauce over chicken.
• Garnish with parsley sprigs and cherry tomatoes.

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
• Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
• Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
• Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
• Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

BALSAMIC CHICKEN MARINADE

Steps:

• Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).
• When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR

Steps:

• Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
• Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
• Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
• Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.

BALSAMIC LEMON CHICKEN

Steps:

• Prick the chicken pieces all over with a fork and set aside. In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 tsp. of the ground pepper. Add the chicken and turn to coat. Refrigerate for 20 minutes or overnight. Mix the sugar with the remaining lemon zest in a small bowl and set aside. Preheat the oven to 400°F. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Melt 2 Tbsp. of the butter, and place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more. Sprinkle some of the lemon sugar and remaining ½ tsp. of ground pepper over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes. Remove chicken from oven. Cut remaining 2 Tbsp. of butter into small pieces and scatter around chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.