Gluten Free Dairy Free Balsamic Glazed Chicken
In the Summer I love having things in the freezer that are REALLY flexible. Things I can pair up with whatever is in the garden or CSA box or on sale at the grocery store. Things that would go great topping a salad or over rice or quinoa. Things I can cook in a skillet, broil in the oven or grill outside if the weather is just too hot. The recipe for Gluten Free Dairy Free Balsamic Glazed Chicken is just that sort of recipe. Sweet, savory, tangy, easy and versatile. Just right for the lazy days of Summer!
Gluten Free Dairy Free Balsamic Glazed Chicken
Author/Source:
Angela @ Onceamonthmom.com adapted from Kelly @ wholesomedinnertonight.blogspot.com
Ingredients:
- 1 cup brown sugar
- 1 cup balsamic vinegar
- 1 cup honey
- 2 tablespoon fresh rosemary
- 7 teaspoons chopped garlic
- 20 chicken tenders
Directions:
Mix all ingredients together and allow to marinate for several hours. Grill chicken until cooked through. Put marinade into a pan and simmer for 10-15 minutes. Serve chicken with sauce.
Freezing Directions:
Put all ingredients into a gallon-sized freezer bag. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Grill chicken until cooked through. Put marinade into a pan and simmer for 10-15 minutes. Serve chicken with sauce
Servings: 8
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
If you are going to be daring enough to use marinade that raw chicken has been sitting in, you must boil it (per Kelly’s recipe) and then simmer it. I would prefer to reserve enough marinade to simmer on its own.
You are correct – you do need to simmer the marinade and that is why it is in the cooking instructions for safety. Always bring a marinade that has had raw meat in it to a rolling boil for one minute while stirring constantly if you choose to use it for basting as per food safety guidelines, such as in this publication: http://extension.usu.edu/files/publications/publication/FN_FoodSafety_2009-01pr.pdf This recipe requires your to boil for longer, however you could, of course, make extra marinade for serving.
I just made this on Sunday for the freezer. The glaze is so good! I can’t wait to try the chicken!
PS I tried the glaze before I added the chicken – no chicken cooties!