Good morning, readers 🙂
You voted – and a recipe post it is. I hope you enjoy this one as much as I do.
The balsamic chicken has become a staple in my house. Mike loves this dish. This recipe was born from preparing other similar recipes and I just made this one my own based on our taste preferences. It doesn’t take very long which is absolutely WONDERFUL for having a full-time job and going to Grad school full-time. So when we are in a pinch for time, I throw this together while also trying to make a little extra for later in the week. The balsamic chicken reheats really well and still tastes GREAT.
So what’s so great about it?
It is….
Paleo
Gluten-free
Dairy-free
Soy-free
Nut-free
Grain-free
The balsamic chicken is all the things we love.
Full-disclosure, I don’t always measure my ingredients so these are approximate measurements. The key is to have a healthy balance between the balsamic and the honey.
Balsamic Chicken
1 pound of chicken thighs (I find these to be the most tender)
1/2 cup balsamic vinegar
2-3 tbs of honey
1 tbs of minced garlic OR garlic powder
2 tsp of red pepper flakes {for a healthy flavor kick}
Himalayan Pink Salt/Ground pepper
Olive oil for the stove top pan
Instructions: Heat up the olive oil on the pan. Once it is hot, place the chicken thighs on the pan and put a little salt and pepper on them. Pour the balsamic, honey, garlic and red pepper mixture over the chicken and put the top on. Cook each side of the chicken for about 2 min (depending on the size of the thighs). I usually transition between cooking with the top on and off because you want to cook the vinegar out and create a balsamic glaze. Just be sure not to burn the glaze.
Once the vinegar is cooked out and the chicken is thoroughly cooked it is ready to eat!
The chicken pairs well with a side of sauteed kale {with olive oil, diced onions and salt and garlic} or some sauteed zucchini, squash and onions!
As always, if you have any questions….feel free to comment or email me!
I hope you enjoy!
x