Sunday, 27 March 2011

Chicken with Balsamic BBQ Sauce

I know, it is hard to make a platter of dark and sticky balsamic glazed chicken look as sexy as it tasted, so you will just have to take my word for it. Forget the Colonel, this is the real finger-licking-good right here. (By the way, do they even say that anymore?)

This is our last week of cooking with Giada for our Cooking Club, and I had originally intended on making her coffee glazed zeppole (think Italian doughnuts) but got carried away (think drowning) in helping my son get through his science textbook. When the heck did science get so hard? Too much math, can't think straight. Please send doughnuts.

This simple and delicious chicken dish was perfect for providing sustenance to our poor fried brains and it happily baked in the oven with a side of home fries, all Italianed up with Italian seasoning, kosher salt and fresh black pepper. Throw a few little bowls of baby carrots on the table and you have an easy-peasy dinner that is big on flavour. Just don't get any on the textbook, please.

Chicken or Steak with Balsamic BBQ Sauce
Recipe courtesy Giada De Laurentiis,

    4 servings

For the Balsamic BBQ sauce:

    * 1 cup balsamic vinegar
    * 3/4 cup ketchup
    * 1/3 cup brown sugar
    * 1 garlic clove, minced
    * 1 tablespoon Worcestershire sauce
    * 1 tablespoon Dijon mustard
    * 1/2 teaspoon salt
    * 1/2 teaspoon freshly ground black pepper
For the chicken or steak:

    * 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
    * Salt and freshly ground pepper
For the BBQ sauce:

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes. (I used a bit higher heat, so the fries would roast well)


And check out the HSN Cooks Spring Weekend Event
presented by Bon Appétit this weekend!!