Pollo Balsamico

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  • 8 boneless, skinless chicken thighs
  • 1/2 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon each salt, pepper and chili flakes


Combine vinegar, lemon juice, mustard, 2 tablespoons of the olive oil, garlic, thyme and rosemary in a sealable plastic bag. Add the chicken. Marinate 4-8 hours.
Heat oven to 425°F. Remove chicken from marinade and pat dry. Arrange in a baking dish and drizzle with remaining 2 tablespoons olive oil. Sprinkle on the salt, pepper and chili flakes. Roast for 25-30 minutes or until done.

Optional: Deglaze roasting pan with 1/2 cup of chicken stock and spoon over chicken.
Recipe from Central Market Poulsbo - Culinary Resource Center
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