Balsamic Glazed Chicken with Garlic Quinoa

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email

This recipe utilizes a quick and flavourful marinade to take chicken thighs to the next level. Garlic infused quinoa makes an excellent accompaniment.

Time 1 hr
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

BALSAMIC CHICKEN

  • ½ cup Balsamic vinegar
  • 2 tbsp Honey
  • tbsp Dijon mustard
  • 3 cloves Garlic, minced
  • to taste Salt
  • to taste Black pepper, freshly ground
  • lb Chicken thighs, boneless and skin-on
  • 1 tbsp Olive oil , extra virgin

GARLIC QUINOA

  • 1 tbsp Olive oil , extra virgin
  • 1 onion Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Quinoa, rinsed and drained
  • 2 cups Stock, chicken or vegetable
  • ¼ tsp Salt

METHOD

  • Preheat oven to 220°C / 425°F.
  • In a large bowl, combine balsamic vinegar, honey, mustard, garlic, salt and black pepper. Add chicken thighs and toss to coat. Marinate in fridge for at least 20 minutes and up to 1 hour.
  • In a large skillet, heat olive oil over medium-high heat. Add chicken and sear, skin side down, about 2 minutes per side.
  • Transfer to oven, along with any remaining marinade. Cook until chicken thighs reach an internal temperature of 75°C / 165°F, about 20 minutes.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add yellow onion and saute until softened, about 3 minutes; add garlic and continue sautéing for another 30 seconds.
  • Add quinoa, stock and salt to pot and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes.
  • Remove chicken from the oven and serve with garlic quinoa.

NOTES

  • Alternatively, you can use water instead of stock to cook the quinoa, or half and half also works
  • Alternatively, you can use chicken breasts but cooking times will vary