Easy Orange Balsamic Chicken

Easy Orange Balsamic Chicken. The marinade does double duty in this recipe; it’s also used as the base for the sticky glaze that gets brushed on the roast chicken pieces.

Easy Orange Balsamic Chicken

Originally posted December 17, 2007. 

One of my favourite ways to make roasted chicken pieces and one with a bit of a flavour twist is this Orange Balsamic Chicken. I love the sticky glaze and the flavour accents of the added spices.

It is pictured here with Carrot Raisin Rice Pilaf  plus we served some steamed green beans and roasted carrots for an easy and fuss free weekday family dinner …or even when inviting friends for dinner over the holiday season or any time.

Carrot Raisin Rice Pilaf

Looking for more tasty chicken dinner ideas? Be sure to check out this newly updated collection of Our Top Ten Chicken Dinners from more than a decade online. These have been made literally millions of times and get the best reviews from our followers.

Like this Orange Balsamic Chicken recipe?

 
You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. 

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

5 from 2 votes

Print

Easy Orange Balsamic Chicken

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Easy Orange Balsamic Chicken - the marinade does double duty in this recipe; it's also used as the base for the sticky glaze that gets brushed on the roast chicken pieces.

Course: Dinner

Cuisine: Asian Inspired

Keyword: chicken, honey, soy

Servings: 4 to 6 servings

Calories: 629 kcal

Author: Barry C. Parsons

Ingredients

• 3 lb chicken pieces trimmed of excess fat

For the marinade

• 1 cup fresh orange juice
• 2 tsp finely grated orange zest
• ¼ cup balsamic vinegar
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp cinnamon
• ½ tsp freshly grated nutmeg

For the glaze

• orange marinade that was previously reserved
• 1/3 cup honey

Instructions

1. Drop the chicken pieces into a large Ziploc bag.
2. Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
3. After marinating, place the chicken pieces on a rack in a roasting pan and roast, skin side up, uncovered, in a 375 degree oven for about 50-60 minutes depending on the size of the chicken pieces. After the first 25 minutes of roasting time, you can begin to brush the chicken pieces with glaze every 5-10 minutes. I like to glaze it at least 4 times.

For the orange balsamic glaze

1. In a small saucepan, combine the previously reserved marinade and honey.
2. Simmer until the volume of the liquid is reduced by half and begins to slightly thicken. Any leftover glaze can be served over the chicken or an accompanying rice side dish. If you find your glaze has thickened too much to use as a sauce, simply stir in a little orange juice to thin it out.

Recipe Notes

---

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.