Balsamic Roast Chicken

February 16, 2014

Okay, so this marinade also works amazingly well on pork chops, and I suspect it’d be fantastic on any poultry as well, but this incarnation uses it on chicken thighs, because that’s what I had in my fridge.

This is how easy the marinade is: it’s just olive oil and balsamic vinegar. That’s it. Don’t even measure it.

Just stick your meat in a big ziplock bag, sprinkle in some salt and pepper, and drizzle in some balsamic and some oil. When you seal the bag, do your best to squeeze out all the air. Massage the bag a little to make sure that the chicken is all happy and coated. Walk away for at least an hour (but not more than 24).

I was lazy and just stuck it on a sheet pan to roast, but for better presentation you can sear it in a screaming hot pan before finishing it in the oven. Then you get a beautiful crispy crust.

Try it. You won’t regret it.

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