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Balsamic Brown Sugar Chicken

May 17, 2018 By Katie Leave a Comment

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This 3-ingredient balsamic brown sugar chicken is so easy, you need it in your back pocket. Marinate for a few hours and let the sugars caramelize for a simple, sure to please dinner.

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.

This 3-ingredient balsamic brown sugar chicken is so easy, you need it in your back pocket. Marinate for a few hours and let the sugars caramelize for a simple, sure to please dinner.

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.

This 3-ingredient balsamic brown sugar chicken is so easy, you need it in your back pocket. Marinate for a few hours and let the sugars caramelize for a simple, sure to please dinner.
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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.

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Marinate 1 hour
Total Time 30 minutes
Servings 4 people

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. Coat the chicken in the sticky sauce and top with fresh rosemary to enjoy.

Recipe Notes

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.

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Filed Under: Main Courses, Uncategorized

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Hi there!

Welcome to Fillmore Kitchen, the place for deceptively easy, usually healthyish, and sure-to-please recipes and cooking tips.

I'm Katie, and I consider myself a homemaking hacker. I believe that every meal is a celebration, and I put in just enough effort to make each meal feel special, but still achievable for us weekday warriors with limited time and resources.

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