Friday, June 5, 2009

Honey Balsamic Chicken

adapted from Home Cooking in Montana

I changed this recipe a tiny bit to bake whole chicken legs, but in the original recipe she used chicken pieces, skewered them, and cooked them in a frying pan. The marinade is very tasty and I'm sure it is great either way.

4-5 chicken thighs

2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 tsp onion powder
2 tsp salt
2 Tbsp honey
1 tsp pepper
2 cloves garlic
1 Tbsp oil

Extra honey for drizzling

Mix the marinade and pour over the chicken. Let rest in the fridge for several hours. Preheat oven to 350 and place chicken plus the marinade in a baking dish, covered with a lid or tin foil for 1 1/2 hours. Then take the foil off, drizzle honey on the legs and put them back in the oven for thirty more minutes, until the skin is golden.

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