My usual 4th of July offerings in this space are burgers, side dishes, drinks, and desserts. I posted a cherry dessert for the holiday last Friday, and intend to have a cocktail made with blueberries and gin posted this coming Friday. But instead of doing a burger or side dish today, I am presenting a chicken recipe.
Independence Day celebrations typically focus on burgers & dogs for the protein. Granted, they are fast & easy and can feed a crowd. Chicken is not unheard of for the main dish, though. With many of us hosting smaller groups this 4th of July, chicken on the grill is more feasible this year than it would be in a normal year. This particular recipe is so easy and delicious that we are making & eating it weekly at this point. But the best part of this dish is that the marinade is made ahead of time and put on the chicken up to 24 hours in advance, limiting the time spent on it when guests are around to about 15 minutes on the grill. That is definitely doable and leaves lots of time for relaxing & enjoying the holiday.
Chicken with Brown Sugar & Balsamic Sauce
Chicken with Brown Sugar & Balsamic Sauce (adapted from thisdelicioushouse.com) Total Time Required: 25 minutes + marinating time, Prep Time: 5 minutes, Cook Time: 20 minutes, Marinating Time: 3 hours, Servings: 4
Ingredients:
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 2 pounds chicken breasts
Instructions:
In a medium bowl, whisk together all the marinade ingredients: balsamic vinegar, olive oil, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, poultry seasoning, and salt. Reserve 1/3 cup of the marinade for serving.
Combine the marinade ingredients.
Place the chicken breasts in a large ziplock bag and pour the remaining marinade over the top. Seal the bag and refrigerate the chicken for at least 3 hours and up to 24 hours.
Reserve 1/3 cup of the marinade and pour the rest over the chicken.
Remove the chicken from the marinade and grill it over medium-high heat for 5-7 minutes per side or until the chicken reaches an internal temperature of 160º F. (Alternatively, you can bake the chicken in the oven at 400º F until it reaches an internal temperature of 160º F.)
Grill the chicken to an internal temperature of 160º F.
Cover the chicken with foil and let it sit for 5 minutes before cutting or serving.
Allow the chicken to rest for 5 minutes when it comes off the grill.
Slice the chicken.
Serve the chicken with the reserved marinade.
Serve with the reserved marinade.
Step outside the burger & dog box this 4th of July! ~Linda
Chicken with Brown Sugar & Balsamic Sauce (adapted from thisdelicioushouse.com) Total Time Required: 25 minutes + marinating time, Prep Time: 5 minutes, Cook Time: 20 minutes, Marinating Time: 3 hours, Servings: 4
Ingredients:
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 2 pounds chicken breasts
Instructions:
In a medium bowl, whisk together all the marinade ingredients: balsamic vinegar, olive oil, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, garlic powder, poultry seasoning, and salt. Reserve 1/3 cup of the marinade for serving. Place the chicken breasts in a large ziplock bag and pour the remaining marinade over the top. Seal the bag and refrigerate the chicken for at least 3 hours and up to 24 hours.
Remove the chicken from the marinade and grill it over medium-high heat for 5-7 minutes per side or until the chicken reaches an internal temperature of 160º F. (Alternatively, you can bake the chicken in the oven at 400º F until it reaches an internal temperature of 160º F.) Cover the chicken with foil and let it sit for 5 minutes before cutting or serving. Serve with the reserved marinade.