BALSAMIC CHICKEN

Balsamic Chicken image

The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with balsamic vinegar.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h40m

Yield 6

Number Of Ingredients 10

Ingredients

12 boneless skinless chicken thighs (about 1 1/2 lb)
1/2 cup white wine or apple juice
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons balsamic or red wine vinegar
1 tablespoon chopped fresh or 1/2 teaspoon dried thyme leaves
2 teaspoons grated lemon peel
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Remove fat from chicken. In shallow glass or plastic dish, mix remaining ingredients. Add chicken; turn to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours.
In 12-inch nonstick skillet, place chicken and marinade. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.
Heat marinade to boiling. Boil about 6 minutes or until liquid is reduced by half. Pour over chicken.

Nutrition Facts : Calories 190, Carbohydrate 1 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 0 g, TransFat 0 g