Brown Sugar Balsamic Glazed Chicken. Easy to prepare, this chicken is great with garden salad or even better as the base for an amazing club sandwich.
In today’s balsamic glazed chicken recipe, we have a very simple take on a bit of a different kind of sweet and sour chicken that you can make in the oven or on the grill. The balsamic vinegar gives it a more robust flavor and the only seasoning comes from salt and an ample amount of cracked black pepper.
Very simple indeed but quite flavorful, the chicken can be either grilled or baked with multilevel layers of the glaze being added at the end of the cooking time. The chicken is great with some noodles or steamed rice or as you can see from the photos provided, in a very inviting club sandwich.
I’ve used summer ripe tomatoes and crisp romaine lettuce along with crispy hand-cut bacon on fresh ciabatta bread for this spectacular version. Mix a splash of balsamic vinegar and a pinch of black pepper into your mayo if you plan on adding anything else to this delicious sandwich.
If you are a club sandwich lover, like me, you’ll want to check out this recipe for Fried Chicken Cub Sandwiches too.
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- 6 large boneless skinless chicken breasts
- ¼ cup balsamic vinegar
- ½ cup brown sugar
- ¼ cup water
- ¾ tsp cracked black pepper
- ½ tsp salt
- 2 tsp corn starch
- ¼ cup cold water
Season the chicken breasts with salt and pepper.
In a small pot bring the balsamic vinegar, brown sugar, water, pepper and salt to a slow simmer.
Simmer for a few minutes before thickening with a slurry made by mixing together the corn starch and ¼ cup water.
Add the slurry to the simmering pot, stirring constantly.
Simmer for only an additional minute before removing from the heat to cool slightly before using it to glaze the chicken.
If grilling your chicken, continuously brush the glaze onto the chicken in the last few minutes of cooking time.
Finish with a final brushing of glaze before serving.
If baking the chicken breasts, place them on a wire rack in a 375 degree F oven for up to 40 minutes depending on the size of the chicken breasts.
In any case cook them to an internal temperature of 170 degrees F on a meat thermometer. Continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.
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