It was very easy to make this. The recipe calls for boneless thighs, and that's what I used, but you could easily use regular thighs or even boneless breasts. I mixed up the marinade, trimmed the fat from the thighs, put them in the pan I would cook them in. and popped the dish into the fridge. Next day, I took them out of the fridge and baked them for 45 minutes.
They tasted great and were very tender. I expected an overwhelming balsamic flavor, but I found I tasted the soy sauce more.
I served the thighs with corn and rice.
Here's the recipe if you want to check it out: Balsamic Chicken Thighs
I will probably give this a go with chicken breasts. I regularly make a sticky chicken with BBQ sauce, soy and honey. :) I like the sound of the balsamic and I think I will keep that ingredient from The Other Half as he will automatically be all no way that won't be great.. :)
ReplyDeleteMy husband is the same way. I didn't mention the balsamic until it was time to eat. Your recipe sounds yummy! How do you make it?
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