Monday, May 07, 2012

Boneless Chicken with Ginger Marmalade Balsamic Glaze

Printable Recipe

Prep time: 5 minutes
Roasting time: 15-20 minutes

Grill/Broil time: 5 minutesServes 4  


2 tbsp butter

1/2 cup ginger marmalade
3 tbsp balsamic vinegar
1/2 tsp red chili pepper flakes
1 tsp fresh rosemary, chopped
4 boneless, skinless chicken breasts

  1. Preheat the oven to 400F/200C oven and spray your baking dish (large enough for all the chicken pieces to fit in one layer) with a little oil.
  2. In a small saucepan over medium heat, melt butter and the marmalade. Add the balsamic vinegar, chili pepper flakes and rosemary and simmer for 5 minutes.
  3. Spoon about 1/4 cup of the sauce in the prepared baking dish and place the  chicken breasts over the thin layer of sauce.   
  4. Ladle more sauce over the chicken and bake until cooked through (no longer pink or temperature reading 175F/80C.  
  5. Raise the rack in the oven to the top third and broil the chicken breasts to bring out the golden color and add a bit of stickiness. 
Another option would be to grill the chicken on a BBQ and brush with the sauce/glaze during cooking.  (5 minutes per side). 

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