Chicken Thighs with Balsamic Barbecue Sauce
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
445 kcal
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Course
Main Course
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Cuisine
American
Chicken Thighs with Balsamic Barbecue Sauce
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Why did it take someone so long to think up chicken thighs with balsamic barbecue sauce? Simple, easy, and made with pantry staples, such as ketchup, honey, balsamic vinegar, and soy sauce, this meal comes together quickly. Take advantage of late-season corn to round out the meal.
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Ingredients
For the barbecue chicken and corn
- 4 ears sweet corn
- 3 tablespoons (1 1/2 oz) unsalted butter at room temperature
- 1/2 teaspoon store-bought Montreal steak seasoning*
- freshly ground black pepper
- 1 1/2 to 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
For the barbecue sauce
- 1/4 cup ketchup
- 2 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce
- 2 garlic cloves minced
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Instructions
Cook the chicken and corn
- Preheat the oven to 425°F (220°C) or preheat the grill on medium-high.
- Husk the corn. Slather the ears with butter and sprinkle with Montreal steak seasoning and a few grinds of pepper. Wrap each ear of corn individually with aluminum foil. Season the chicken thighs with 1/2 teaspoon steak seasoning.
- If using an oven: Line a large rimmed sheet pan with aluminum foil and place it in the oven to preheat. Remove the sheet pan from the oven and arrange the chicken thighs on one side of the hot pan and drizzle with olive oil. Place the wrapped corn on the other side of the pan and roast until the chicken registers 165°F (75°C) on an instant-read thermometer, about 20 minutes. If using a grill: Grill the chicken thighs and corn, turning once or twice, until the chicken registers 165°F (75°C) on an instant-read thermometer, 5 to 10 minutes.
Make the barbecue sauce
- While the chicken thighs and corn cook, in a medium bowl combine the ketchup, balsamic vinegar, honey, soy sauce, and garlic.
Finish the chicken and corn
- Brush the chicken thighs with the barbecue sauce and return to the oven or the grill just until lightly charred, about 5 minutes more in the oven or just 1 minute more, turning once, on the grill.
- Remove the chicken and corn from the heat and brush the chicken once more with the sauce. Pile the chicken and corn on a platter and pass the remaining barbecue sauce on the side.
Notes
- Originally, it was made as the spice concoction that covers the outside of Montreal smoked meat, a cured and smoked beef brisket. There are many recipes for blends but they usually have the same base including dill, pepper, onion, garlic, paprika, salt, cayenne, and coriander. It became popular in delis and then started making its way onto steaks and ribs, in Montreal and beyond. It's also really good on chicken, vegetables, and French fries—seriously, just try it.
Nutrition Information
Show Details
Serving
1portion
Calories
445kcal
(22%)
Carbohydrates
30g
(10%)
Protein
36g
(72%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
185mg
(62%)
Sodium
438mg
(18%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 445kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 36g | 72% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 438mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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