Honey Balsamic Chicken.




A guide on how to make honey-balsamic-chicken, a fantastic, mind-melting dish. This project was requested and the pictures aren't the best because you cant get to close to a stove with a cell phone, trust me. It is a very enjoyable meal and I suggest serving it with some roasted tomatoes and lemon pasta.

Step 1: Gather Supplies

You will need:
A piece of raw chicken
Salt n Pepper
Balsamic Vinager
Brown Sauce - http://www.cooks.com/rec/doc/0,1941,159172-240205,00.html

A grill (optional)
A stove
A pan
A serving plate.

Step 2: Grill Lines (Optional)

Grill both sides of the chicken till both sides have light-brown grill lines

This step is optional and I do it when it is slow just for appearance. So if you have an outside grill not a grill two feet away I wouldn't do it.

Step 3: Saute

Put a little olive oil in the pan and saute the chicken till its got about 50 seconds left to cook (inner most area is still pink).

You can cheat by cutting the chicken open with a knife.

Step 4: Add Flava

Add in just enough balsamic vinager to cover half way up the chicken.

Let it thin out for 15 seconds

Add a teaspoon of honey

Let it thin out for 15 seconds

Add 4 ounces of brown sauce

Cook it till it is white on the inside and you have just made honey-balsamic chicken.



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    6 Discussions


    10 years ago on Introduction

    With 14 adults and there kids showing up next weekend for a BBQ I am looking at chicken recipes this one will be on one of the camp stoves ...I may try some with maple syrup instead of honey .....I can't find brown sauce in California do you have another name for it ? Looks and sounds good the adults will like it the kids just BBQ a leg and turn them lose with some fries ...lol I am hungry and this looks so good

    1 reply

    Reply 11 years ago on Introduction

    We got an authentic recipe thats a secret and we have used it for over 60 years


    Reply 11 years ago on Introduction

    You do work in a kitchen then?
    I'm looking forward to some more ot these (this one is making me hungry)



    Reply 11 years ago on Introduction

    Anything I post is an orginal creation of my mind because I can't post the recipies we use so any ideas would be great.