Nors Honey Balsamic Marinated Grilled Chicken 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.

NOR'S HONEY BALSAMIC MARINATED GRILLED CHICKEN

Steps:

• 1. Sliced chicken breast in half lengthwise. Chop onion and garlic and set aside.
• 2. In a bowl whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard.
• 3. Add the rest of the ingredients and whisk well.
• 4. Pour marinade into a gallon size Ziploc style bag. Place sliced breasts inside bag distributing marinade evenly. Refrigerate for 1-3 hours. The longer you marinade. The more flavorful it will be. Note: to marinate wings. Marinate at least 8 hours or overnight.
• 5. Heat grill to high. Oil grill with olive oil to prevent sticking.
• 6. Remove chicken from marinade. Place on grill. Grill chicken on both sides until center of chicken is no longer pink. about 5-10 minutes. Serve alone or top salads with the chicken.
• 7. Sauce optional: Mix honey with vinegar. Heat until it thickens. Pour over chicken.

BALSAMIC CHICKEN THIGHS

Steps:

• In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
• Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
• *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
• Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
• Sprinkle with sliced green onion if desired.

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.

SIMPLE HONEY BALSAMIC GRILLED CHICKEN

Steps:

• 1. In a small bowl, stir together the balsamic vinegar, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
• 2. Pound out the chicken so that it is an even thickness (this also tenderizes the meat).
• 3. Put the chicken in a gallon-size resealable bag. Pour half the marinade in the bag. Let marinate for 20 minutes at room temperature.
• 4. Spray the grill with a grilling non-stick spray. Preheat the grill, on medium heat, to between 350-400.
• 5. While the grill is preheating and chicken marinating, mix honey into the leftover marinade. Stir for about one minute until it dissolves making a honey balsamic sauce.
• 6. Place the chicken breasts on the grill. Close the lid (for even cooking) and grill for 7 minutes
• 7. Lift the lid, flip the chicken, and brush the grilled side with the honey balsamic sauce. Close the lid and grill for 7 minutes more (if the grill gets too hot adjust the temperature).
• 8. After 7 minutes, check the temperature of the meat with an instant-read thermometer. If it says 160 degrees, it's ready. If under 160 degrees, close the lid and cook for a couple more minutes; then check again.
• 9. Once the internal temperature reaches 160 degrees, remove the chicken breasts from the grill to a plate. Brush the top with more sauce and lightly cover with foil. Let rest for 5 to 10 minutes then serve.
• 10. Chicken breasts need to be 165 degrees to be safe to eat. They will continue to cook and raise another 5 to 10 degrees as it rests.

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).