Brown Sugar and Balsamic Glazed Chicken

Brown Sugar and Balsamic Glazed Chicken

Today 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 coking time.

Brown Sugar and Balsamic Glazed Chicken Club Sandwich

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.

6 large boneless skinless chicken breasts 

Balsamic Brown Sugar Glaze

In a small pot bring to a slow simmer:

• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 3/4 tsp cracked black pepper
• 1/2 tsp salt

Simmer for a few minutes before thickening with a slurry made by mixing together:

• 2 tsp corn starch
• 1/4 cup cold 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 about 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.

Brown Sugar and Balsamic Glazed Chicken

Today 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 coking time.

Brown Sugar and Balsamic Glazed Chicken Club Sandwich

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.

6 large boneless skinless chicken breasts 

Balsamic Brown Sugar Glaze

In a small pot bring to a slow simmer:

• 1/4 cup balsamic vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 3/4 tsp cracked black pepper
• 1/2 tsp salt

Simmer for a few minutes before thickening with a slurry made by mixing together:

• 2 tsp corn starch
• 1/4 cup cold 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 about 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.