Chicken is ideal for oven-roasting. The dry heat gives the meat a crispy crust and a tender interior. Combined with a sweet and sour balsamic vinegar marinade, it’s pretty close to a perfect dish.

These balsamic chicken recipes will have you rethinking your go-to marinade process. Balsamic vinegar adds a tangy, slightly sweet flavor to any dish. There are different grades, or kinds, of ...

Flip the chicken and season lightly with salt and pepper — if the chicken sticks to the grates, cook for another 1 to 2 minutes, and see if it releases easily.

Remove the chicken pieces from the marinade and use paper towels to pat them dry. Set a large skillet over medium heat, then add 2 tablespoons of butter. When that's melted, add the chicken.

Preheat a grill or grill pan over medium heat. Lightly brush the grates or pan with oil. In a large bowl, whisk together the ...

Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally. When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element ...

Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.

6 skinless, boneless chicken breasts, split in half 2 tablespoons balsamic vinegar 1 tablespoon maple syrup 4 tablespoons olive oil 1 teaspoon salt ¼ teaspoon ground black pepper 6 ripe, firm ...

This recipe offers instructions for broiling the chicken. If you prefer, bake it at 400° F. or cook it on a stovetop grill or outdoor grill.

This recipe offers instructions for broiling the chicken. If you prefer, bake it at 400° F. or cook it on a stovetop grill or outdoor grill.

Add cabbage; sauté until barely wilted, about 4 to 6 minutes. Transfer cabbage to a large serving plate. Arrange chicken over cabbage, drizzle with marinade and garnish with basil.