Balsamic Glazed Chicken

From Cook’s Country.

Has Kim tried this? No


2 tbsp unsalted butter, soften

3 garlic cloves, minced

1/2 tsp minced fresh rosemary

Salt and pepper

4 bone-in, skin-on split chicken breasts

1/4 c balsamic vinegar

2 tbsp dark brown sugar

1. Adjust bottom oven rack to lowest position and top rack to highest position and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler-pan top.

2. Combine butter, garlic, rosemary, 1/4 tsp salt, and 1/4 tsp pepper in bowl. Pat chicken dry with paper towels and carefully loosen skin from meat. Spoon butter mixture under skin of each breast, then work butter evenly under skin. Season with salt and pepper and arrange chicken skin side down on the broiler-pan top.

3. Broil on lower rack until just beginning to brown, 10 to 15 minutes. Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10 to 15 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute.

4. While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes. Brush vinegar glaze over cooked chicken and serve.

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