Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). If using chicken breasts, you can pound them to an even thickness (about 3/4 inch) for more uniform cooking. Pat the chicken pieces dry with paper towels; this helps the glaze adhere better.1.5 pounds boneless, skinless chicken breasts or thighs
- In a medium bowl, whisk together the balsamic vinegar, soy sauce (or tamari), honey (or maple syrup), minced garlic, dried rosemary, and black pepper. Ensure all ingredients are well combined.1/2 cup balsamic vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 2 cloves garlic, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper
- Place the chicken pieces in an oven-safe baking dish. Pour about half of the balsamic glaze mixture over the chicken, ensuring each piece is coated. Reserve the remaining glaze for basting.1.5 pounds boneless, skinless chicken breasts or thighs, 1/2 cup balsamic vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 2 cloves garlic, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper
- Place the baking dish in the preheated oven. Bake for 20 minutes.
- After 20 minutes, carefully remove the baking dish from the oven. Spoon or brush the reserved balsamic glaze over the chicken. Return the dish to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The glaze should be slightly thickened and caramelized.1.5 pounds boneless, skinless chicken breasts or thighs, 1/2 cup balsamic vinegar, 2 tablespoons soy sauce, 2 tablespoons honey, 2 cloves garlic, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper
- Once cooked, remove the chicken from the oven and let it rest in the baking dish for about 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Spoon any extra glaze from the dish over the chicken before serving. Garnish with fresh chopped parsley, if desired.Fresh parsley
Notes
Allow the chicken to cool completely before storing. Transfer the chicken and any remaining glaze to an airtight container. It will stay fresh in the refrigerator for 3-4 days. For longer storage, wrap cooled chicken portions tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag. It can be frozen for up to 2-3 months.
Reheating (Oven/Toaster Oven): Place the chicken in a baking dish and add a tablespoon or two of water or broth to prevent drying. Reheat gently in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through.
Reheating (Stovetop): You can also reheat individual portions in a skillet over medium-low heat with a splash of water or broth.
Reheating (Microwave): Place chicken on a microwave-safe plate and heat in 30-second intervals, checking to avoid overcooking. For best results, add a tiny bit of liquid.
Reheating Frozen Chicken: Thaw frozen chicken in the refrigerator overnight before reheating using any of the above methods.