If you’ve been reading my blog for a while now, you know there is nothing I love more than a good marinade. I love that all the work can be done the night before, and when it’s time to eat you just throw it on the grill. Not only is it easy, the marinade makes the chicken so flavorful and lower in calories than a traditional pan sauce.
This marinade definitely had an interesting cast of ingredients, but the end result was very tasty. The sugar and honey gave the chicken a sweet glaze, balanced by the tangy taste of the balsamic vinegar and soy sauce. I personally found the ketchup to be somewhat overwhelming, so next time I would either omit the ketchup or decrease the amount.
Yields: 2-3 servings
1 pound thin chicken breasts
1/4 cup balsamic vinegar
1/4 cup low sodium soy sauce
1/4 cup chicken broth
1/8 cup sugar
1/8 cup brown sugar
1.5 tbsp. honey
1 tbsp. hot sauce
1 tbsp. ketchup
Combine all of the ingredients, except the chicken, and stir well until sugar
Add the chicken, and marinate for up to 24 hours.
To grill: Heat the grill to medium heat, and grill the chicken until cooked all the way thorough, about 10 minutes.
On the stove top: Add the chicken and marinade to a skillet. Cook until the chicken is cooked through, then remove the chicken and set aside. Increase the heat, and stir the sauce regularly until thickened. Pour the sauce over the chicken and serve.
*Freezer Friendly Tip* – Freeze the marinated chicken in a ziplock bag. To use, defrost the chicken overnight, then grill or cook on the stove top as directed above.
Source: Stephanie Cooks