Comments on: Chicken, Roasted and Marinated in Balsamic

By: HeatherSolos

HeatherSolos — Wed, 01 Jun 2011 11:23:07 +0000

It will work, but the skin will be different, you'll have the usual soft tender skin that shows up in the slow cooker. It'll be tasty, just slightly different texture wise.

By: Corina Hans

Corina Hans — Wed, 01 Jun 2011 02:42:09 +0000

Is there a way this might work in a slow cooker ???

By: Dak0

Dak0 — Tue, 05 Apr 2011 10:13:31 +0000

Last photo great 10/10. Simple and tasty combination. My recent post Przepis na grillowanego kurczaka w piwie

By: Heather

Heather — Mon, 01 Feb 2010 10:50:38 +0000

Absolutely, I bet it would be delicious. I would cover the chicken the first half of cooking, as the sugars may cause it to get darker or even burn before it’s ready.

By: Janelle

Janelle — Mon, 01 Feb 2010 07:35:14 +0000

Could you add a little honey to the marinade? There is a (now-closed) restaurant here in Seattle that made an awesome honey-balsamic chicken…

By: Pam

Pam — Sun, 31 Jan 2010 21:30:37 +0000

I tried this last week using a whole chicken (marinated it in a big ziploc bag), and it was great! Thanks! My recent post 7 Quick Takes: Volume 5

By: HeatherSolos

HeatherSolos — Thu, 21 Jan 2010 12:11:06 +0000

Thanks for the tip! I'll see if I can catch any when they go on clearance.

By: HeatherSolos

HeatherSolos — Thu, 21 Jan 2010 12:09:38 +0000

No, it's not a generational issue, I'm in the years where X and Y bleed into one another. I know, I know, it's hard to trust anyone over 30, but I've barely adjusted to this side, so a little slack? The retro look around here is just kitsch.

Personal preference? That knows no age. There are plenty of picky baby boomers and toddlers out there. (I'm not picking on baby boomers, I don't think you're old)

To make this recipe work for boneless, skinless chicken breasts, I would completely alter the cooking method. Bones and skin seal in moisture for the longer cook time of this recipe. Pound the chicken breasts with a rolling pin or mallet until they are of even thickness. Then, only marinate them for an hour or so. Cook the breasts 1 or 2 at a time in a skillet with olive oil over medium heat until just cooked through.
Enjoy!

By: FrenchNad

FrenchNad — Thu, 21 Jan 2010 02:44:11 +0000

I know this may sound like a stupid question but…. would the recipe work well with chicken breasts? I can't deal with the dark meat and bones… and skin…
Sorry: not sure if it is a generational issue (Y) or just that I am so close to becoming a vegetarian, as I can not even deal with any fat on my meat.
New to your site, well-done!

By: Phillip Guyton Jr.

Phillip Guyton Jr. — Wed, 20 Jan 2010 22:23:43 +0000

Man that looks delicious! awesome pics too! bravo!