Before I get started on sharing the recipe, I just have to say how much I love, love, LOVE this. I had a friend over for dinner the other night, and so this was perfect to prepare the night before, allowing the chicken to marinate thoroughly.
Ok, so - I find that when I use boneless chicken thighs, it's just so much easier, so let's start with that!
You'll need:
6 chicken thighs (seems like a lot for 2 people, but this is perfect for leftovers)
Marinate
1/2 cup Balsamic Vinegar
1/2 cup Honey
1/4 cup Soy Sauce
4 Minced Garlic Cloves
2 tsp Ginger
Glaze
(from the leftover marinate, while the chicken is baking)
1 tbsp Cornstarch
1/2 tsp Salt
The Night Before (or at least 3 hours before cooking)
1. First, add in all the ingredients of the marinate into a large ziplock bag
2. Add chicken, shake around until it's completely covered, then store in the fridge until it's ready to be cooked (approx 3 hours before)
The Day Of..
3. Preheat oven to 350 degrees F
4. On tray, put chicken into oven for 30 minutes. Make sure any excess marinate is dripped off the chicken before putting in the oven.
The Glaze
5. While the chicken is in the oven, pour the marinate into a pan on the stove, medium heat
6. Add cornstarch and 2 tbsp of water to marinate, continually stirring to thicken
7. The marinate/glaze must come to a boil, in order to remove any bacteria from the raw chicken
8. Remove chicken from oven, brush with glaze and serve!
Oh, and check out these awesome teas and gift package that my friend, Taryn, gave Ken and I for our engagement! How sweet is she?!
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