"Mountain Man Pleasing Chicken" with Peach Preserve-Honey Mustard Marinated Chicken, Colby Jack Cheese, Mushrooms, + Bacon

"Mountain Man Pleasing Chicken" with Peach Preserve-Honey Mustard Marinated Chicken,
Colby Jack Cheese, Mushrooms, + Bacon

This is one of those feel good meals... that the men in your life will thank you for. And on top of all of that it's something you marinate a day before or overnight and slop it all into a baking dish until it's cooked through + perfectly browned. After the chicken is done, you top it with some slices of Colby Jack cheese, browned mushrooms, & smoky bacon and bake it again, under the broiler, till the cheese is melty and beginning to crisp around the edges (a.k.a. the best part). If you're smart like us, you'll drizzle a little bit of that peach preserve-honey mustard marinade on the chicken before you start layering on the cheese, mushrooms, and bacon. It adds a little extra sweet + savory taste and boosts up that flavor profile just a tad bit more. First, you start by marinating the chicken in a homemade sauce; it is composed of different mixed mustards (or whatever you have on you), maple syrup, peach preserves, apple cider vinegar, worcestershire, garlic cloves, seasonings, and sprigs of fresh rosemary. I like the balance between the mustard + peach, it's like a fruity honey mustard... and who doesn't like that? Also, don't leave out the fresh rosemary, pretty pretty please? I love the aromatic element it brings to the whole dish. 

marinating the chicken thighs in garlic, rosemary, and peach preserve-honey mustard 

You can start this whenever you want, but the longer it marinates, the better it tastes. Marinate + bake the chicken thighs in the same pan, so you don't waste a bunch of different dishes. Less clean up=happy people, agreed? Agreed. Yes this dish is simple. But it packs a lot of flavor AND it has cheese + bacon on it, which automatically makes it, "man-pleasing chicken". Make it tomorrow, make it next weekend, or make it whenever you can. It's perfect for Autumn/Fall weather too!! Enjoy :)

after baking...

it looks perfectly brown + juicy

garnish it with chives and serve it with potatoes, and you're good to go

For the Marinated Chicken:

6 Boneless, Skinless Chicken Thighs

2/3C Mixed Mustards (I used Dijon, honey mustard, and yellow mustard)

1/3C Maple Syrup

1 Jar of Peach Preserves

2T Apple Cider Vinegar

Couple Dashes of Worcestershire Sauce

4 Cloves of Garlic, Thinly Sliced

2-4 Sprigs of Fresh Rosemary

Salt, Fresh Cracked Pepper, & Red Pepper Flakes (for sprinkling the chicken)

For the Chicken Topping:

6 Slices of Colby Jack Cheese (one slice per chicken thigh)

Sautéed Mushrooms (I like a good golden brown color)

12 Slices of Cooked Bacon (two slices per chicken thigh)

Leftover Peach Preserve-Honey Mustard Marinade, For Drizzling

Fresh Minced Chives, For Garnishing

Directions:

1. Preparing the Marinated Chicken: Spray a 13x9-baking dish with Pam and lay the chicken thighs into the pan. Season the tops of them with some salt & fresh cracked pepper. Thinly Slice 4 cloves of garlic and scatter them across the chicken.

2. Making the Marinade: Whisk together the mustards (of your choice), maple syrup, peach preserves, apple cider vinegar, and Worcestershire sauce until thoroughly combined (this should make about 2C of marinade). Pour half of the mixture over the chicken, so that they are completely covered (save the remaining marinade for another batch or use all of it for a double batch). Top the entire dish with the fresh sprigs of rosemary. Cover and marinate for 4-6 hours.

3. Baking the Chicken: Preheat the oven to 450 degrees. Remove the tin foil from the baking dish and place the chicken in the hot oven. Cook them for roughly 30-40 minutes. Allow the chicken to rest in the pan for at least 5 minutes.

4. Finishing the Chicken: Increase the heat of the oven to broil and remove the chicken from the baking dish and place onto a silpat-line baking pan. Spoon a little of the extra marinade over each chicken thigh, and then top with two slices of cooked bacon, a slice of Colby jack cheese, and a pile of sautéed mushrooms. Drizzle a little more sauce on top. Broil in the oven (while keeping a close eye, so that nothing burns) for about 5-10 minutes or until the cheese has completely melted and everything looks gorgeously brown.

5. Spoon a little more marinade over the top if you wish and garnish with chives. Enjoy it while it’s still hot!

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Sorry,  I'm a little late again. Another day... another set of tests. I'm really starting to grow weary of the visits to the doctor. I don't know how much longer I can make it, it's just mentally exhausting. So, once again, I'm going to keep this short + sweet because it's bedtime for me, my friends. About the recipe, we're big Thai food lovers, more specifically Pad Thai. And who knew, it's really easy to make. I decided to make it extra manly and add steak, chicken, and shrimp that have all been marinated satay spiced paste mixture. I really love all the flavors that come together her. And always garnish with fresh minced cilantro, chopped roasted peanuts, and a drizzle of Sriracha!! Enjoy :)

Without the peanuts... it's oh-so-crucial.

For the Satay-Marinated Steak, Chicken, & Shrimp

½lb Steak, Chicken, & Shrimp Each (We used 1 Large Filet, 4 Chicken Thighs, & 12 Shrimp)

2T Ground Turmeric

½t Ground White Pepper

1 Garlic Clove, Minced

1t Sugar

1t Ground Coriander & Yellow Curry Powder

¼C Coconut Cream

For the Triple Crown Pad Thai:

16oz Wide, Flat Rice Noodles (I bought the noodles that were pre-cooked)

4T Brown Sugar

4T Fresh Lime Juice (I also zested 2 limes for extra flavor, this is optional)

5T Soy Sauce

1T Fish Sauce

1T Honey

¼t Sriracha

1 Bunch of Green onions, Roughly Chopped (we used about 6 green onions)

2 Garlic Cloves, Minced

1t Fresh Ginger, Minced

4 Large Eggs, Beaten

½-1C Fresh Cilantro, Finely Chopped

½C Roasted Peanuts, Finely Chopped

Prepared Satay-Marinated Steak, Chicken, & Shrimp (cooked)

Thai Peanut Sauce, For Drizzling

Directions:

1. For the Satay-Marinated Steak, Chicken, & Shrimp: Mix together the turmeric, white pepper, garlic, sugar, ground cumin, yellow curry powder, and coconut cream until thoroughly combined and mixed well. Separate the marinade evenly into three plastic bags and add one protein to each bag (you should have one steak bag, one chicken bag, and one shrimp bag). Toss the coat the proteins in the marinade. Let the proteins marinate for 30 minutes to an hour before grilling. Preheat a grill pan over medium-high heat and cook the meet according to the temperature that you like. The shrimp only requires a couple minutes, the chicken needs to be cooked until there is no pink color in the center, and we like our steak seared to medium-rare (but it is all up to you).

2. In a small bowl, whisk together brown sugar, limejuice and zest, soy sauce, fish sauce, honey and Sriracha.

3. In a large nonstick skillet, heat oil over medium-high heat.

4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with a spatula until eggs are almost set (about 30 seconds). Transfer the eggs to a plate. Add noodles, green onions, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

5. Garnish the dish with the satay-marinated steak, chicken, and shrimp along with cilantro, roasted peanuts, and a drizzle of Sriracha.

source: easy pad thai.

Slow Cooker Honey-Sesame Chicken

Slow Cooker Honey-Sesame Chicken

I never do this... cook simple things. Right? I make everything too complicated, too many steps, too many gourmet ingredients. Just too everything. But ya know, every now and then, I like to slow it down and do things simple (I promise). Well, I came across this recipe and decided to make it on a lazy Sunday afternoon and it was just swell. I changed up the recipe just a little by making the sauce sweeter because I like stuff really sweet. It's slightly spicier and thicker because I like it like that. I mean, can't you tell from the bright red drizzle of Sriracha? That's optional, don't worry. This is especially perfect when you have cooked a lot the past weekend and you want to take it easy!! Enjoy :)

An Easy-Peasy Dinner

For the Chicken:

2lbs Boneless, Skinless Chicken Thighs (that’s all I could fit in my slow cooker)

Salt & Pepper, To Taste

16oz Honey

½C Soy Sauce

¼C Ketchup & Teriyaki Sauce

1t Sriracha

2T Sesame Oil

1 Small Onion, Diced

8 Cloves of Garlic, Roughly Chopped

¼-½t Red Pepper Flakes   

3T Cornstarch

6T Chicken Stock

Sesame Seeds, For Garnishing

Sliced Green Onions, For Garnishing

Cooked Jasmine Rice, For Serving

Directions:

1. Season both sides of the chicken thighs with salt & pepper and place them into the slow cooker.   

2. In a bowl, whisk together honey, soy sauce, ketchup, teriyaki sauce, Sriracha, sesame oil, diced onions, minced garlic, and red pepper flakes until smooth and incorporated.   

3. Pour the sauce over the seasoned chicken breasts and cook on low for 3-4 hours or until the chicken is just cooked through. Once the chicken is cooked, remove it from the pot, leaving the sauce. In a small bowl, dissolve the cornstarch into the chicken stock and pour it into crock pot sauce. Whisk to combine. Return the lid on top and cook the sauce on high for 15-20 minutes or until thickened. Cut the chicken into bite size pieces, and then return the chicken to the pot and toss with the sauce before serving.   

4. Serve the chicken on top of jasmine rice with sesame seeds and green onions for garnish.   

source: slow cooker honey-sesame chicken.

General Tso's Chicken

To be completely honest, some of my favorite nights with the boyfriend are the nights where we order in some Chinese food and just watch a movie snuggled up on the couch. It really doesn't get much better than that, especially after a bad day. But, you don't always have to go to your favorite Asian restaurant for great take out food... you can recreate it at home! We've made teriyaki chicken, mongolian beef, and a few others, and they have always delivered. Well, I came across this recipe and I knew that we had to make it the next time we were craving some Chinese food. Neither of us had ever had General Tso's Chicken, but I knew that is a very popular dish, and the recipe looked easy enough, so we gave it a go. The dinner was easy to make and made tons of food, so we were sufficiently stuffed by the end of it. If you are a Chinese food lover just like us, definitely make this for an easy going dinner during the week, you will not be disappointed!! Enjoy :)

General Tso's Chicken

For the Chicken:

1 ½t Toasted Sesame Oil

1T Soy Sauce

1 Whole Large Egg White

¼C + 2T Cornstarch

1lb Boneless, Skinless Chicken Thighs, Cut into Bite-Size Pieces

Canola Oil, For Frying

For The Sauce:

1T Canola Oil

2 Cloves of Garlic, Minced

2T Fresh Ginger, Minced

1C Chicken Stock

¼C Soy Sauce

1T Cornstarch

1t Chile-Garlic Sauce

3T Raw Sugar

2T Honey

For Serving:

Prepared Chicken & Sauce

Green Onions, Sliced

Steamed Rice

Steamed Broccoli

Directions:

1. In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and ¼ cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.
2. Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it will. Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally,
3. Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
4. In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
5. Heat ½ inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat. When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan. Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides. Transfer the fried chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken. Then slide all of the fried chicken into the prepared sauce and toss to coat. (If desired, add some steamed broccoli to coat with the sauce also.) Increase the heat to medium, stir and cook just until hot all the way through.
6. Serve the finished chicken on a bed of white rice along with steamed broccoli and sliced green onions.

Soup Sunday: Comforting Chicken Noodle Soup

I wasn't feeling so well last week, so I knew that for the next week of Soup Sunday's, that I wanted to make Comforting Chicken Noodle Soup. Whenever I was sick as a child, my mom always made me homemade soup to make me feel better. And it always worked. This soup is simple, but so tasty. It really can't get any better than a hot bowl of soup on a cold day! Next week, I will be posting my amazing shrimp-corn chowder, inspired from one of my favorite Atlanta restaurants! Enjoy :)

Comforting Chicken Noodle Soup

For the Soup:

6 Chicken Thighs, Bone-in & Skin-on

6 Chicken Drumsticks, Bone-in & Skin-on

2 Whole Carrots, Diced

2 Stalks Celery, Diced

1 Sweet Onion, Diced

1-2T Chicken Base

½t Turmeric

½t Ground Thyme

2t Parsley Flakes

16oz Egg Noodles

3T AP Flour

Water

Salt & White Pepper, To Taste

Directions:

1. Cover the chicken in 4 quarts of water. Bring to a boil, and then reduce the heat to low. Simmer for 30 minutes. Remove the chicken from the pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding the meat. Return the bones to the broth and simmer on low, covered, for 45 minutes. Remove bones and strain the broth to remove any other small pieces. Return the broth by to the pot.
2. Add the carrots, celery, onions, and chicken base to the pot, followed by the herbs & spices. Stir to combine and simmer for 10-15 minutes.
3. Increase the heat and add the egg noodles and chicken, and cook for 10-15 minutes.
4. Meanwhile, mix the flour with a little water, stirring until smooth, and pour it into the soup. Stir it to combine and simmer for another 5 minutes, or until the soup thickens.
5. Add more seasonings if needed. Serve hot.

source: homemade chicken noodle soup.

Grilled BBQ Chicken Thighs with Jalapeno Creamed Corn

I think this has been one of my favorite meals since I've started the blog. It just hit the spot, such a comforting meal. Nothing feels more like home than some good ole' southern cookin' y'all :) Well, I started off by marinating the chicken thighs in buttermilk for a day, and then I rubbed them down with my favorite spice blend. I grilled the chicken thighs for some of that nice smoky flavor and the brushed 'em down with some sweet & tangy BBQ sauce (yummm). On the side, I made some Jalapeno Creamed Corn. It was delish. I mean, it's sweet, spicy, salty, and creamy... pretty much everything I want in a creamed corn. And I might mention that Clayton is an avid creamed corn hater, but his tune has changed after this recipe. We also made some baked beans, one of my favorite side dishes. It's such a filling meal and still budget friendly. We could've easily have fed 4 people with all the food we made, which isn't too shabby with one package of chicken thighs, frozen silver queen corn, and a can of baked beans (I mean cheap-o). And I'm still claiming it as one of my favorite meals, silly me. Anyway, if you have a budget, but need to feed (and fill up) some of you family or friends, this will be a go-to meal for you! Enjoy :)

Grilled BBQ Chicken Thighs with Jalapeno Creamed Corn & Baked Beans

Grilled BBQ Chicken Thighs

For the Marinade:

6 Boneless, Skinless Chicken Thighs, Washed & Dried Thoroughly

3C Buttermilk

1t Paprika

1t Cayenne

1t Chili Powder

1t Garlic Powder

1t Onion Powder

1T Hot Sauce

For the Dry Rub:

1T Salt

2T Brown Sugar

2t Garlic Powder

2t Onion Powder

1t Cumin

1t Chili Powder

1t Black Pepper

For the BBQ Chicken:

Prepared Chicken Thighs, Marinated & Rubbed

3T Olive Oil

BBQ Sauce

Directions:

1. Marinate the Chicken: Whisk together all of the marinade ingredients and pour into a gallon size bag and place the chicken thighs in as well. Toss the bag so that the buttermilk mixture has coated all the thighs. Refrigerate the chicken and marinate over night. The next morning, dump the contents of the bag into a strainer and drain the chicken from the buttermilk. And then, completely dry the chicken.
2. Making the Dry Rub: combine all in the spices in a bowl. Once combined, rub this mixture all over the marinated, dried chicken thighs. Put the rubbed chicken thighs in the refrigerator to let the spices penetrate the meat. Leave them alone until ready to grill. 
3. Grilling the Chicken: Remove the chicken thighs from the refrigerator and let them sit at room temperature for about 30 minutes. Rub them with a little more of the spice rub. Heat your grill (or you can grill inside or sauté them). Once the grill is nice and hot, cook the chicken thighs for about 7-10 minutes on each side. After each side has grilled, brush on some of your barbeque sauce. Remove the chicken from the grill and let them sit for about 5 minutes. Brush with more BBQ sauce before serving. 

Jalapeno Creamed Corn

For the Garlic Cream:

1 ½C Heavy Cream

8 Whole Cloves of Garlic, Peeled

1 Jalapeno, Deseeded & Deribbed

For the Creamed Corn:

2 ½C Charred Corn, Decobbed

1C Prepared Garlic Cream (roughly chop the jalapenos & mash the garlic in it)

2 Fresh Jalapenos, Deseeded & Diced

1 Shallot, Diced

1T Green Onion, Sliced

¾C Sharp Cheddar Cheese, Shredded

¼C Parmesan Cheese, Shredded

¼t Cayenne

Salt & Pepper, To Taste

Directions:

1. For the Garlic Cream: Place the cream in a heavy sauce pot and add in the garlic cloves and jalapeno. Bring the cream to a simmer, and then turn down the heat to low-medium heat. Let it reduce to 1 cup.

2. For the Jalapeno Creamed Corn: Char the corn in a hot iron skillet. In a separate pan, add in the charred corn, jalapenos, green onions, shallot, and prepared garlic cream (with the chopped jalapenos and mashed garlic that was simmered in the cream). Bring to a simmer and reduce by ¼ volume. Add in the cheddar and Parmesan cheeses. Stir to blend and melt the cheese. Once the cheese has melted and reduced, season it with cayenne, salt, and pepper to taste. 

3. Serve hot. 

Check out Everyday Sisters Blog for this recipe!

Greek Isles Panini

Like I said yesterday, we had some left over greek chicken, feta cheese, & tzatziki sauce, so we made some greek paninis. I mean you can't really get more greek than marinated chicken, feta, tzatziki, roasted red pepper, red onions, and hummus. The only thing they we chose to leave out was olives, and well that's because we just hate olives. So feel free to add those if you like them. I also decided to put provolone on the sandwich because feta just doesn't melt the way you want it on a grilled cheese. So I figured I would add a mild cheese to achieve that "goo" factor. The paninis were really good, and it's so nice when you can repurpose a dinner into a lunch the next day, so that no ingredients go to waste.

Look at that Melty Cheese 

Lots of Crunchy Veggies 

Greek Isles Panini

For the Panini:

2 Slices of Rustic Bread

2T Olive Oil

4T Homemade Tzatziki

¼C Crumbled Feta

2 Marinated Greek Chicken Thighs, Sliced Thinly & Warmed Slightly

2T Greek Hummus

1 Marinated Roasted Red Pepper, Split in Half

4 Red Onion Rings

2 Slices of Provolone

Directions:

1. Heat up your Panini press, electric grill, or a skillet to high heat.

2. To Assemble the Sandwich: Spread 2T of the homemade tzatzki sauce on each slice of bread, then designate one slice of bread to be the bottom piece. Sprinkle the crumbled feta on top of the bottom slice of bread, then layer on the sliced Greek Chicken. Slather with the hummus and top with the red peppers & red onions. Lay the slices of provolone on top of the onions (this will help keep all of the fillings from falling out). Top with the other slice of bread and brush on 1T of olive oil on each outside of the bread slices.

3. Grill or fry the sandwich for 2-3 minutes on each side until the bread is perfectly golden brown and extremely crunchy, while also making sure that all of the ingredients inside are warmed thoroughly and the cheeses are melted.

4. Cut into halves and serve immediately.

Marinated Greek Chicken with Maple Glazed Rainbow Carrots & Roasted Garlic Cous Cous

Hi everyone, I've been studying my ass off lately, so I haven't been able to post the two recipes I made the last couple days. Like I have said numerous times before, I buy a lot of chicken thighs, mainly because they are always on sale and that they come in big packs so that I can separate them into two different dinners. And chicken thighs are great marinated, so I can put them into ziploc bags and marinate them days in advance, so I have a dinner pretty much ready in the refrigerator. This week I decided to do Marinated Greek Chicken. The marinade consists of lemon, olive oil, garlic, oregano, and parsley. It just has a fresh, healthy taste to it. I also served it with a homemade tzatziki sauce because the chicken is very lightly marinated, so the tzatziki adds a nice creaminess & punch of flavor. I didn't really have specific recipes for the side dishes, I just kind of added a little bit of this and a little bit of that (like most cooks do), but I'll tell you what I did with them if you would like to make that as well. While I was at the Farmer's Market, I saw a bunch of beautiful baby rainbow carrots, so I decided to just bake them in the oven with some olive oil, maple syrup, honey, garlic, fleur de sel, and fresh parsley. For the cous cous, I just roasted a head of garlic and mashed it into a paste (with some sea salt) and folded it in along with some green onions & chopped parsley. Also, I had some chicken left over, so I ended up making a panini with it yesterday for lunch, so I'll be posting that either later on today or tomorrow. I hope everyone is having a great day!

Marinated Greek Chicken with Tzatziki Sauce, Maple Glazed Rainbow Carrots & Roasted Garlic Cous Cous

For the Marinade:

4 Chicken Thighs, Boneless & Skinless

4T Olive Oil

1 Lemon, Juiced & Zested

1T Red Wine Vinegar

2t Honey

1t Garlic, Minced

1t Dried Oregano

1t Parsley, Chopped (plus more for garnishing)

Salt & Pepper, To Taste

Crumbled Feta, For Garnish

For the Tzatziki Sauce:

2C Greek Yogurt, Strained for 2-3 hours

2 Cucumbers, Peeled & Seeded & Diced

2T Olive Oil

2T Lemon Juice

1T Fresh Dill, Chopped

1T Garlic

Salt & Pepper, To Taste

Directions: 
1. In a mixing bowl, whisk together all of the ingredients of the marinade. Place the chicken thighs in a large ziploc bag and pour the marinade over the chicken. Let them marinate for at least 4 hours, but preferably over night.
2. Preheat the oven to 350 degrees. Heat some olive oil to medium-high heat in a large skillet (or spray a George Foreman Grill with Pam, and just grill the chicken, to be a little healthier). Cook the chicken until each side is golden brown, about 5 minutes. Take the chicken thighs out of the skillet and place them in a baking dish. Pour the marinade into the hot skillet and cook it over high heat until the mixture comes to a boil (about 2 minutes). Pour the boiled marinade over the chicken and bake the thighs in the oven for 8-10 minutes. 
3. To make the Tzatziki, combine all of the ingredients in a food processor and pulse it until completely combined. Refrigerate until you're ready to use it. 
4.Serve the chicken with some of the crumbled feta & tzatziki sauce on top and garnish with fresh chopped parsley. 

source: mediterranean chicken. greek chicken thighs. 


Check out Everday Sisters Blog for this recipe!

Balsamic Chicken Thighs with Crispy Pesto Potatoes

Hi everyone!! Sorry for not posting this week. I've started up summer school and I have a test on Monday, so I have been studying away. But, I managed to cook dinner tonight, which I hadn't done in over a week!! Anyway, I like chicken thighs a lot. I always buy them in bulk and then put them in all different kinds of marinades. Chicken thighs just manage to stay so moist and they can soak up any flavor you want. So, I mixed together one of my favorite chicken marinades with some Italian flavor. I kind of consider it to be my "Italian teriyaki chicken". Because the sauce reduces down and gets very thick and syrupy that's very similar to a teriyaki sauce. I served the Balsamic Chicken with some Crispy Pesto Potatoes. Enjoy :)

Balsamic Chicken Thighs with Crispy Pesto Potatoes & Sauteed Mushrooms

For the Chicken:

½C Balsamic Vinegar

½C Honey

½C Brown Sugar

¼C Soy Sauce

5 Sprigs of Rosemary

1T Garlic, Chopped

6 Chicken Thighs, Skinless & Boneless

¼C Fresh Flat-Leaf Parsley, Chopped

Salt & Pepper, To Taste

Directions:

1. The day before: wash and dry the chicken thighs and place them in a gallon freezer bag. In a mixing bowl, mix together the vinegar, honey, sugar, soy sauce, rosemary, and garlic. Pour this mixture over the chicken thighs and let it marinate for at least 4 hours, preferably over night.
2. The day of: remove the chicken from the refrigerator and let it come to room temperature for about an hour. This will help the chicken grill and not steam.
3. To cook the chicken: heat a grill pan (I use my George Foreman) to medium-high heat and spray with Pam. Dry the marinated chicken thighs, so that there is no excess sauce. Grill each thigh for 2-3 minutes on each side, just so that they are starting to caramelize. Remove the grilled thighs and place on tin foil in a baking dish and bake at 400 for 15-20 minutes.
4. If you would like your balsamic chicken to be a little saucier, bring the marinade to a boil, then reduce to low-medium heat for 15-20 minutes (making sure you whisk constantly) until it is thick and syrupy. With 10 minutes left of the baking process, glaze the thighs with the sauce. Also, glaze once again when the thighs are done.
5. Sprinkle the chicken thighs with the fresh chopped parsley.

For the Potatoes:

1 ½lbs Red Potatoes, Cut into Quarters

2T Olive Oil

1T Pesto

1T Fresh Basil, Chopped

Salt & Pepper, To Taste

Directions: 

1. Preheat the oven to 450 degrees and spray a deep pan with Pam, then set aside.

2. Toss together the quartered potatoes with the olive oil, pesto, salt, and pepper, so that it is equally distributed.

3. Bake in the oven for an hour (for more crispy potatoes). Once you remove them from the oven, toss them with the fresh chopped basil, and then serve.

source: balsamic chicken drumettes.