Amazing Chicken/Pork Balsamic Glaze

Andy Anderson !

By
@ThePretentiousWichitaChef

This ooey gooey glaze is packed with flavor. I’ve tried it on chicken thighs, chicken wings, and thick-cut pork chops, and in all three cases I got two sticky thumbs up from my houseguests. As a matter of fact, I think they licked their plates clean.

I made this recipe to be more on the savory side; as opposed to something that is cloyingly sweet. It’s quick, it’s easy, and it’s delectable.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

THE GLAZE

1 c
filtered water
3 Tbsp
coconut sugar, packed
3 tsp
grated ginger
2 clove
garlic minced
1/2 c
balsamic vinegar
1/2 c
tamari sauce
1 tsp
crushed red pepper flakes, or to taste

THE PROTEIN

chicken thighs
chicken wings
pork chops

Directions Step-By-Step

1
PREPARE/PREPARE
2
Gather your ingredients.
3
Mix all the ingredients together in a large bowl.
4
Chef’s Note: This glaze can be made ahead of time (uncooked), and stored in the refrigerator for a week or more. Just make sure it is in a tightly sealed jar.
5
Chef’s Tip: Save those old glass mayo and pickle jars, and run them through a cycle on the dishwasher. Then when you need to save something like this, you’ll have a readymade container on hand.
6
Chef’s Note: There are all kinds of balsamic vinegars out there. This is just a plain balsamic… no additional flavors.
7
Add the glaze to a large sauté pan over medium heat.
8
Slowly bring the mixture up to a light boil, about 5 minutes.
9
Add the protein (chicken thighs, wings, pork chops), to the glaze. In this example, I’m making chicken wings.
10
Bring the mixture down to a simmer.
11
About every 5 minutes, turn the protein to coat it with the sauce.
12
Cook and turn, cook and turn, until the sauce thickens, and the protein is cooked though, about 30 to 35 minutes.
13
Chef’s Tip: Your protein is cooked, but the sauce still needs a bit of time to thicken… no problem. Remove the protein, allow the sauce to thicken, and then return the protein to the sauce.
14
PLATE/PRESENT
15
Serve home style by putting the protein on a large serving dish, and put the remaining sauce in a bowl, so your guests can drizzle a bit more on.
16
Chef’s Note: If I’m doing chicken thighs or pork chops, I like serving this with a side of nice steamed rice, or maybe some garlic mashed potatoes and steamed broccoli. Enjoy.
17
Keep the faith, and keep cooking.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom