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Independence Day

Balsamic Chicken
Maple syrup mellows out the sharpness of the balsamic vinegar, while garlic and scallions lend the marinade a bit of kick. Grade B maple syrup has a more pronounced maple flavor than lighter Grade A syrup; if you like a milder flavor, use Grade A. Recipe may be halved.
1/4 cup balsamic vinegar
1/2 cup maple syrup
3 cloves garlic, crushed
1 bunch scallions, white parts only, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 split chicken breasts with ribs, skin removed
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Balsamic Chicken

Balsamic Chicken

Balsamic Chicken
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Preheat oven to 450 degrees F.
2. In a small bowl, combine vinegar, maple syrup, garlic, scallions, salt, and pepper and stir well to blend.
3. Place chicken breasts in a 9-by 13-inch baking pan and pour marinade over them, making sure they're well coated.
4. Roast at 450 degrees F for 12 minutes. Baste with some of the marinade.
5. Increase oven temperature to 550 degrees F and roast for an additional 12 minutes, or until chicken is opaque and juices run clear, and glaze is beginning to caramelize. Transfer chicken to a serving platter and serve immediately.
Source: Hannaford fresh Magazine, November - December 2008