Skewered Honey-Balsamic Chicken
This tantalizing dish blends sweet and savory flavors. Tender chicken is marinated in a honey-balsamic blend, skewered, and glazed for an elegant and irresistible treat.
This tantalizing dish blends sweet and savory flavors. Tender chicken is marinated in a honey-balsamic blend, skewered, and glazed for an elegant and irresistible treat.
- salt to taste
- 5 chicken thighs skinless, boneless
- marinade:
- 2 tbs balsamic vinegar
- 2 tbs worcestershire sauce
- 2 tsp onion powder
- 2 tbs honey
- 1 tsp pepper
- 2 cloves garlic crushed
- 1 tsp ginger grated
- 1 tbs oil
- sesame seeds for sprinkling on top
- honey extra, (optional)
- extra optional ingredients
- broccoli
- sugar snap peas
- rice
- Carbohydrate 57.5396010437778 g
- Cholesterol 39.9 mg
- Fat 16.7502085118493 g
- Fiber 1.81806628130895 g
- Protein 13.7637062308265 g
- Saturated Fat 2.79776521465042 g
- Serving Size 1 1 Serving (172g)
- Sodium 681.458671910074 mg
- Sugar 55.7215347624689 g
- Trans Fat 0.9564297277265 g
- Calories 442 calories
Step-by-step
- Cut chicken thighs into 1/2 inch pieces.
- In a separate bowl, mix the marinade and pour over the chicken. Add salt to taste. Mix completely so that all the chicken pieces are covered. Let marinade for 1-2 hours.
- Drain and skewer a few chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat to med/low and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown. Turn over and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.
- Baste with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve.You can keep them warm in a 200 deg oven.
Dark, sticky glazes clinging to bite-sized meat roasted over heat represent an ancient culinary tradition found across global street food cultures, from yakitori stalls to Mediterranean souks. Acidic elements like vinegar cut through rich proteins, while natural sugars undergo the Maillard reaction when exposed to heated metal or non-stick surfaces, creating a deeply savory crust. When organizing the workflow for this dish, allow up to two hours for the marinade to penetrate the muscle fibers of the poultry before threading onto bamboo rods. Keeping the pan temperature moderate prevents the high sugar content from burning prematurely before the interior reaches doneness.
The Chemistry of Acid and Sugar in Marinades
Balsamic vinegar brings acetic acid to the raw meat, gently denaturing surface proteins to yield a tender bite. Honey introduces fructose and glucose, which caramelize rapidly at temperatures above 320 degrees Fahrenheit. Balancing these components requires careful attention to heat control, as the natural moisture in the chicken must evaporate before the reduction phase begins.Managing Skewered Proteins in Practice
Soaking bamboo skewers in water beforehand prevents them from charring during cooking. Draining excess liquid from the meat ensures proper contact with the pan surface, allowing the 3 to 5 minutes per side cooking window to achieve a deep mahogany hue without steaming the poultry.
