Got balsamic vinegar? 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 skewered honey balsamic chicken 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.
Skewered Honey Balsamic Chicken
- 12 chicken thigh fillets cut into bite-size pieces
- 1/3 cup balsamic vinegar
- 1/3 cup honey
- 1/3 cup brown sugar loosely packed
- 1/3 cup light soy sauce
- 1 teaspoon dried rosemary
- 6 cloves garlic
- 12 bamboo skewers soaked if you intend to grill over charcoal
- 2 tablespoons toasted sesame seeds
- snipped parsley
- Pat the chicken dry with a kitchen towel and place in a covered container.
- Make the marinade by mixing together the balsamic vinegar, honey, brown sugar, soy sauce, rosemary and garlic.
- Add the marinade to the chicken, mix well, cover and let sit in the fridge for at least an hour.
- Preheat the oven to 450F.
- Meanwhile, thread the chicken in the bamboo skewers. Not too tightly; four to five pieces per skewer should be fine.
- Arrange the skewered chicken on a baking tray lined with parchment paper. Leave about half an inch distance between them to allow the heat to circulate between the skewers to ensure faster and even cooking.
- Bake the chicken for 20 to 25 minutes or until caramelized.
- While the chicken bakes, boil the marinade until thick and syrupy.
- Take the chicken out of the oven and brush with the boiled marinade. Sprinkle with toasted sesame seeds and parsley. Serve hot.