Grilling is one of the best things about summer. I love eating outdoors, and grilling is a particularly heart-healthy way to prepare food (chicken tastes so much better when cooked on a grill!)
The potato salad pictured here was not my favorite potato salad, so I’m not bothering to include it. Someday, I’ll write a better potato salad recipe. Also, I used up some radishes with arugula and a light balsamic vinaigrette.
Balsamic Glazed Chicken
Servings: 4
Calories: 167kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- ¼ cup ketchup
- ¼ cup balsamic vinegar
- ½ tablespoon brown sugar
- ½ teaspoon Dijon mustard
- 1 tsp Worcestershire sauce
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- You'll want to remove all the visible fat from the chicken thighs with a sharp knife.
- Mix all of the sauce ingredients together in a small saucepan, and bring it to a simmer over medium-high heat. Once it simmers, turn the heat down low and continue to let it simmer for about 5 minutes.
- Set half of the sauce aside (this is important to avoid contaminating your dinner with raw chicken germs)
- Fire up the grill and brush a THIN layer of sauce onto each chicken thigh (don't add too much, or the sugar will turn into bitter, black carbon – yuck)
- Once the chicken is all done cooking, brush on the reserved half of the sauce.
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