Amazing Chicken/Pork Balsamic Glaze

15
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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Amazing Chicken/Pork Balsamic Glaze

Step-by-Step

  • 1PREPARE/PREPARE
  • 2Gather your ingredients.
  • 3Mix all the ingredients together in a large bowl.
  • 4Chef’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.
  • 5Chef’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.
  • 6Chef’s Note: There are all kinds of balsamic vinegars out there. This is just a plain balsamic… no additional flavors.
  • 7Add the glaze to a large sauté pan over medium heat.
  • 8Slowly bring the mixture up to a light boil, about 5 minutes.
  • 9Add the protein (chicken thighs, wings, pork chops), to the glaze. In this example, I’m making chicken wings.
  • 10Bring the mixture down to a simmer.
  • 11About every 5 minutes, turn the protein to coat it with the sauce.
  • 12Cook and turn, cook and turn, until the sauce thickens, and the protein is cooked though, about 30 to 35 minutes.
  • 13Chef’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.
  • 14PLATE/PRESENT
  • 15Serve 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.
  • 16Chef’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.
  • 17Keep the faith, and keep cooking.

Printable Recipe Card

About Amazing Chicken/Pork Balsamic Glaze

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