While I’m certainly a cookbook hoarder, some of my most tried and true recipes come straight from my mom. She’s the queen of simple, achievable, yet creative meals, and I’ve absolutely modeled my cooking approach in her image.
Take her balsamic brown sugar chicken. The marinade has only 3 pantry ingredients, all of equal measurements. It’s almost too easy. But once you brown the meat and reduce the sauce, you’re left with caramelized chicken that’s anything but boring. Keep this one in your back pocket.
Balsamic Brown Sugar Chicken
Balsamic, brown sugar and apple cider vinegar are all you need for sweet, acidic, slightly caramelized chicken. This recipe is so easy, it belongs in everyone's back pocket.
- 1-2 lbs boneless skinless chicken thigh
- 1/8 cup brown sugar
- 1/8 cup balsamic vinegar
- 1/8 cup apple cider vinegar
- rosemary optional for marinade and garnish
- 1 tbsp olive or canola oil
In a large bowl or freezer bag, mix the brown sugar, balsamic vinegar, and ACV until the sugar dissolves. Add the chicken and a few rosemary sprigs if using. Marinate for at least one hour, and up to 24 hours. The longer you marinate, the more intense the flavor will be.
In a large skillet, heat the oil over medium-high heat. Remove the chicken from the marinade, and reserve the marinade. Brown the chicken on all sides, about 4 minutes per side.
Pour in the marinade and let it come to a boil. Reduce the heat to simmer, and allow the marinade to cook down until it thickens and becomes sticky, another 10 or so minutes.
Coat the chicken in the sticky sauce and top with fresh rosemary to enjoy.
Amount of sauce will vary based on amount of chicken used. Double the marinade for extra saucy goodness - you just may need to let it simmer a bit longer.