Balsamic Barbecue Chicken

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 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.

Balsamic Barbecue Chicken (adapted from Giada de Laurentiis)
Yield: 6 – 8 servings

Ingredients:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 Tbsp Worcestershire sauce*
• 1 tsp dry mustard
• 2 – 3 shallots, minced
• 2 – 3 cloves garlic, minced
• 1/2 tsp + 1 Tbsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 whole chicken, cut up or 3 lbs chicken breasts, thighs, or legs
• 2 Tbsp vegetable oil

*If you can’t eat gluten, make sure you’re using a gluten-free Worcestershire sauce.

Method:

1. Whisk together 1 cup balsamic vinegar, 3/4 cup ketchup, 1/3 cup brown sugar, 1 Tbsp Worcestershire sauce, 1 tsp dry mustard, 2 – 3 shallots, minced, 2 – 3 cloves garlic, minced, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper, then divide the sauce into two equal portions.
2. Place 1 whole chicken, cut up or 3 lbs chicken breasts, thighs, or legs in a sealable container or gallon bag. Sprinkle with 1 Tbsp kosher salt, then pour one portion of the sauce over the chicken. Marinate for at least 1 hour and up to overnight, shaking occasionally to be sure the chicken is thoroughly immersed.
3. Meanwhile, transfer the second portion of the sauce to a small saucepan, and bring to a boil over medium heat. Let simmer until reduced by a third or to desired consistency (the sauce will thicken more when cooled), about 10 minutes. Store in the refrigerator until ready to use.
4. When chicken is done marinating, preheat the oven to 350 degrees.
5. In a large pan or dutch oven, heat 2 Tbsp vegetable oil over high heat. Remove the chicken from the marinade, and place carefully in the pan. Sear the pieces until browned, then flip to sear the other side.
6. Move the pan to the oven (if oven-safe, or transfer the chicken to an oven-safe dish), and bake for 15 minutes.
7. Remove from oven, and baste the chicken with the reduced balsamic barbecue sauce, then return to the oven for 15 more minutes.
8. Remove from oven, flip the chicken pieces, baste with the sauce again, and return to the oven.
9. Bake until cooked through, about 20 more minutes. Serve topped with extra balsamic barbecue sauce.