Balsamic Chicken

Balsamic Chicken Marinade

  • ¼ cup olive oil
  • 3 Tbsp balsamic glaze
  • 1 Tbsp tomato paste
  • 1 tsp honey
  • Juice of 1 lemon
  • 1/2 tsp cornstarch
  • 5 large garlic cloves, minced
  • 1 Tbsp CWG NS Italian Blend
  • 1 tsp CWG Latin Blend

For The Chicken

  • 8 boneless and skinless chicken thighs, (about 1 ½ pounds)
  • CWG Pink Himalayan Sea salt
  • CWG No Salt Onion black pepper blend


 Pre heat oven to 425 degrees. In a large mixing bowl, whisk together the olive oil, balsamic glaze, cornstarch, tomato paste, honey and lemon juice. Add the garlic cloves, Italian blend. Whisk again to combine. Pat the chicken dry and season generously with CWG pink salt and CWG NS onion black pepper on both sides. Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours). Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).

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