Crunchy and sugary, these balsamic butter chicken bites derive their savoriness from a thick balsamic glaze. By joining the balsamic vinegar with a hit of brown sugar, you form a flawless consistency that sticks wonderfully to the chicken. Bring these yummy bites to the table and serve them on the board with wooden picks or cut them into small pieces and fill them in a sandwich or bold salad topping.
Active Time: 35 minutes
Total Time: 35 minutes
Servings: 8
Ingredients
1 1/2 pounds of skinless and boneless chicken thighs are cut into 1-inch pieces and trimmed.
2 tablespoons canola oil
3/4 teaspoon salt, divided
5 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon fresh thyme leaves
Directions
Get Ready the Oven:
Put the rack in the top third of the oven and heat up the broiler. Cover a baking sheet with aluminum foil.
Season and Cook the Chicken:
Mix the chicken pieces with oil and 1/2 teaspoon of salt on the already prepared baking sheet until covered sufficiently. Make sure the meat slices are arranged in one layer leaving a space between as you place them. Cook them under a broiler until the chicken is golden brown, about 7 minutes. Take out from the oven and get rid of all the extra liquid.
Make the Balsamic Glaze:
Alongside the grilling of chicken, stir balsamic vinegar together with the Dijon mustard, brown sugar, and the remaining 1/4 teaspoon of salt in a small saucepan. Heat the mixture over high heat until it begins to boil. Then, reduce the heat to medium and simmer, regularly stirring, until the sauce is thick and syrupy, usually for 5 minutes. Withdraw from the stove, add the butter, and whisk to mix until it has melted into the sauce, which will then resemble caramel. Move the glaze to a medium bowl, however, keep 1 tablespoon for later. Include the chicken in the bowl and keep on tossing until fully coated.
Finish the Chicken:
Arrange the coated chicken in a single layer on the same baking sheet, and proceed to the next step. Broil until the chicken turns deeply browned, glossy, and an instant-read thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit, about 3 minutes in total. Once it is out of the oven, brush with the balsamic glaze you reserved, and exchange the chicken to a serving platter. If you want to finish the dish in style, sprinkle fresh thyme leaves over it, and serve.
Nutrition Information
Serving Size: 1/3 cup
Calories: 174
Fat: 10g
Saturated Fat: 3g
Cholesterol: 88mg
Carbohydrates: 3g
Total Sugars: 3g
Added Sugars: 1g
Protein: 17g
Fiber: 0g
Sodium: 332mg
Potassium: 220mg
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