Honey Balsamic Glaze
Source of Recipe
Fluffy's Kitchen
Recipe Introduction
This glaze will work well for chicken, pork chops, ribs, or probably anything. I first had this at The Macaroni Grill and have been searching for a copycat recipe. I found several that seemed close, but none of them seemed quite right, so I ended up making this on my own. This stuff is WONDERFUL!
List of Ingredients
½ cup honey
½ cup balsamic vinegar
½ cup chicken broth
¼ cup soy sauce
Couple dashes of Worcestershire sauce
½ tsp garlic powder
Chicken breasts, pork chops, or whatever you prefer.Recipe
Combine all ingredients in a small saucepan and bring to a simmer. Continue to simmer over low heat (not covered) for 5-10 minutes, until reduced by half and thickened and almost syrupy. Let cool to room temp.
Separate and reserve about a third of the glaze for marinating. Keep the remaining 2/3 of the glaze set aside for basting.
Season the chicken breasts with some grill seasoning (the one I use just has coarse salt and pepper and garlic). Using the third of the glaze you set aside, marinate chicken breasts (this was plenty for two very large whole breasts) for 15-30 minutes in the fridge (not longer – the vinegar will break down the chicken too much if left to marinate for too long).
Place chicken on a preheated grill (discard any marinade remaining from the raw chicken) and baste with the reserved glaze as the chicken cooks.
You could also do this in a skillet, if you prefer. Just brown the chicken on both sides in a hot skillet with a little olive oil, then add the glaze and continue cooking until chicken is done. The glaze will continue to thicken and coat the chicken nicely – just keep an eye on it so that it doesn’t cook too far and scorch.
Note: We also basted ribs with this glaze and it was great. I want to try it with some grilled salmon next!
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