Active Time:35 minsTotal Time:35 minsServings:8Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleCook Mode(Keep screen awake)Ingredients1 1/2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2tablespoonscanola oil3/4teaspoonsalt, divided5tablespoonsbalsamic vinegar2teaspoonsDijon mustard2teaspoonslight brown sugar2tablespoonsunsalted butter1/2teaspoonfresh thymeleavesDirectionsPosition rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.Toss chicken, oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated. Arrange in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.Meanwhile, whisk vinegar, mustard, brown sugar and the remaining 1/4 teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer, stirring often, until thick and syrupy, about 5 minutes. Remove from heat. Whisk in butter until completely melted and the mixture resembles a caramel sauce. Transfer the mixture to a medium bowl, reserving 1 tablespoon for later use. Add the chicken to the balsamic mixture in the medium bowl; toss until evenly coated.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleArrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 3 minutes. Remove from oven; brush with the reserved 1 tablespoon balsamic mixture. Transfer to a platter and sprinkle with thyme.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/3 cupCalories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mgEatingWell.com, February 2024Rate ItPrint
Active Time:35 minsTotal Time:35 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:8
Servings:
8
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Cook Mode(Keep screen awake)Ingredients1 1/2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces2tablespoonscanola oil3/4teaspoonsalt, divided5tablespoonsbalsamic vinegar2teaspoonsDijon mustard2teaspoonslight brown sugar2tablespoonsunsalted butter1/2teaspoonfresh thymeleaves
Cook Mode(Keep screen awake)
Ingredients
1 1/2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2tablespoonscanola oil
3/4teaspoonsalt, divided
5tablespoonsbalsamic vinegar
2teaspoonsDijon mustard
2teaspoonslight brown sugar
2tablespoonsunsalted butter
1/2teaspoonfresh thymeleaves
DirectionsPosition rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.Toss chicken, oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated. Arrange in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.Meanwhile, whisk vinegar, mustard, brown sugar and the remaining 1/4 teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer, stirring often, until thick and syrupy, about 5 minutes. Remove from heat. Whisk in butter until completely melted and the mixture resembles a caramel sauce. Transfer the mixture to a medium bowl, reserving 1 tablespoon for later use. Add the chicken to the balsamic mixture in the medium bowl; toss until evenly coated.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleArrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 3 minutes. Remove from oven; brush with the reserved 1 tablespoon balsamic mixture. Transfer to a platter and sprinkle with thyme.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/3 cupCalories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mgEatingWell.com, February 2024
Directions
Position rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.Toss chicken, oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated. Arrange in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.Meanwhile, whisk vinegar, mustard, brown sugar and the remaining 1/4 teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer, stirring often, until thick and syrupy, about 5 minutes. Remove from heat. Whisk in butter until completely melted and the mixture resembles a caramel sauce. Transfer the mixture to a medium bowl, reserving 1 tablespoon for later use. Add the chicken to the balsamic mixture in the medium bowl; toss until evenly coated.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleArrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 3 minutes. Remove from oven; brush with the reserved 1 tablespoon balsamic mixture. Transfer to a platter and sprinkle with thyme.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/3 cupCalories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mg
Position rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.
Toss chicken, oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated. Arrange in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.
Meanwhile, whisk vinegar, mustard, brown sugar and the remaining 1/4 teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer, stirring often, until thick and syrupy, about 5 minutes. Remove from heat. Whisk in butter until completely melted and the mixture resembles a caramel sauce. Transfer the mixture to a medium bowl, reserving 1 tablespoon for later use. Add the chicken to the balsamic mixture in the medium bowl; toss until evenly coated.
Arrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 3 minutes. Remove from oven; brush with the reserved 1 tablespoon balsamic mixture. Transfer to a platter and sprinkle with thyme.
Nutrition InformationServing Size: 1/3 cupCalories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mg
Nutrition Information
Serving Size: 1/3 cupCalories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mg
Serving Size: 1/3 cup
Calories 174, Fat 10g, Saturated Fat 3g, Cholesterol 88mg, Carbohydrates 3g, Total sugars 3g, Added sugars 1g, Protein 17g, Fiber 0g, Sodium 332mg, Potassium 220mg
EatingWell.com, February 2024
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