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Skewered and baked: honey balsamic chicken
Posted By Connie Veneracion On November 5, 2012 @ 9:41 pm In Chicken & Poultry,Cook, Wine and Dine,Main Courses,Recipes | No Comments
Got balsamic vinegar? Never mind if it’s just commercial grade stuff (read related post ). Put it to use. There are so many ways to enjoy balsamic vinegar aside from mixing a vinaigrette. Add it to stews or make it the base for a marinade which is what I did for this dish.
Adapted from a recipe by Giada de Laurentiis , the marinated and skewered chicken can be baked, broiled or grilled. You can use chicken breast or thighs (I prefer thighs) or substitute some other meat like lamb, pork or beef. The marinade is versatile enough. I wouldn’t recommend it for fish though as the intense flavors might drown out the delicate natural flavors of the fish.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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URLs in this post:
 related post: http://grocery-shopping.casaveneracion.com/balsamic-vinegar-real-versus-imitation/
 recipe by Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-chicken-drumettes-recipe/index.html
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