Orange Balsamic Glazed Grilled Chicken Thighs

Sunday  we had the missionaries from our church over for dinner.  Since we are boycotting the oven as much as we can right now, we decided to try a new grilled chicken recipe.  It was a little risky trying something new when guests were coming, but we went for it…without a backup plan.  Grilled chicken drenched in a sticky, orange balsamic glaze just sounded too good!  

When they arrived Brett was just pulling the chicken off of the grill.  I poured the glaze over it and snapped a few pictures as fast as I could.  Then, had to explain to them why I was taking pictures of their food. They said they’ve seen much weirder things on their mission.  Well, whew.  Food bloggers aren’t so weird after all.  I took the chicken disappearing one by one as a good sign! 

The glaze for this is really simple- orange marmalade, balsamic vinegar, a little honey and a dash of crushed pepper.  If you serve the chicken with rice or noodles and want some extra sauce I’d double the recipe for the glaze!! 

Orange Balsamic Glazed Grilled Chicken Thighs

2014-08-05 22:37:59

Serves 4

orange marmalade, balsamic vinegar and honey create the perfect sweet and tangy sauce for this perfectly tender grilled chicken thighs!

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Ingredients

1. 3/4 cup orange marmalade
2. 1/3 cup balsamic vinegar
3. 3 tbs honey
4. 1/8 tsp crushed red pepper
5. 1/2 tbs cornstarch
6. 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
7. 1 tsp salt
8. 1 tsp pepper
9. 3 tbsp extra virgin olive oil

Instructions

1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve

Notes

1. Rachel Ray Mag

Kristy Denney https://boysahoy.com/