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There’s something immensely satisfying about making a lot of adaptations to a recipe and having it turn out exactly as you’d hoped. That was definitely the case with this balsamic barbecue chicken where I took inspiration from my char siu<\/a> recipe and decided to take a similar approach by using half the sauce to marinate and the other half to baste and serve with the completed dish. This chicken is amazingly flavorful with a good tartness and sweetness to the sauce, and, as I’d hoped, the marinating time helped the chicken to absorb extra flavor and stay moist. The end result would be tasty served alongside roasted vegetables, on a bed of greens, in a sandwich, or on a pizza<\/a>.<\/span><\/p>\n Ingredients:<\/p>\n *If you can’t eat gluten, make sure you’re using a gluten-free Worcestershire sauce.<\/p>\n Method: <\/span><\/div>\n<\/div>
\nBalsamic Barbecue Chicken<\/span><\/strong> (adapted from Giada de Laurentiis<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
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