amazing chicken/pork balsamic glaze

a recipe by
Andy Anderson !
Wichita, KS

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.

serves 4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For amazing chicken/pork balsamic 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
  • chicken thighs
  • chicken wings
  • pork chops

How To Make amazing chicken/pork balsamic glaze

  • 1
  • 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
  • 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.