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Friday 9 December 2016
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When Seeing Dinner on the Table Sends a Tingle Up Your Spine – Balsamic Chicken #Recipe

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Economic circumstance has given DH the opportunity to experience life as a stay at home dad. Nothing like putting that age old saying, “When life hands you lemons, make lemonade”, to the supreme test.

Some days I get a little bummed spending all day in an office working, while DH is home with Jed. I know. I know. The grass is always greener on the other side.

I have shared that DH has taken quite a liking to cooking and baking. In between the time DH spends at home running after playing trains with Jed, he finds the time to maintain the house, and always makes sure there is dinner on the table.

I am not sure why, but when I walk into the house and see something like this deliciously caramelized balsamic chicken on the table for dinner, it sends a little tingle up my spine.

Ingredients:
3/4 cup balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves

Directions:
1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag.
2. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Line a baking sheet with aluminum foil, or lightly grease a broiler pan.
5. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
6. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

DH has a wonderful knack for cooking chicken. He cooks it better than I ever could (and did) in the past. Whether it’s in the oven or on the grill, his chicken is perfect every time. Chicken is very easy to overcook, and cooking it right is a true talent.

Now that the warmer weather is here, it’s time to fire up the grill. You can bet we’ll be trying this same marinade recipe again and grilling the chicken instead of heating up the kitchen with the oven. If you are want to try the marinade out for yourself, you can find the recipe HERE from AllRecipes.com.

Now that Spring is here, what’s the first thing you are going to grill for the season?