What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Tomato-Balsamic Barbecued Chicken

jglass

jglass

New member
Tomato-Balsamic Barbecued Chicken
SERVES 10

Sauce
1 (6 ounce) can tomato paste with basil and garlic
2/3 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground

Chicken
5 lbs chicken thighs or drumsticks
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Preheat oven to 375 degrees.
To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper.
Set aside.
Season the chicken with salt and pepper and place on two, rimmed baking sheets.
Bake for 30 minutes.
Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
Remove chicken from oven and cool for 5 minutes. If desired, remove the skin.
Brush the chicken generously with the tomato-balsamic sauce.
Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.
 
Last edited:
uh oh.. let me check the one I downloaded.
I probably messed it up when I fixed the formatting.
 
Here is the site it came from.
Tomato-Balsamic Barbecued Chicken Recipe : Recipezaar

Tomato-Balsamic Barbecued Chicken
SERVES 10

Sauce
1 (6 ounce) can tomato paste with basil and garlic
2/3 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground

Chicken
5 lbs chicken thighs or drumsticks
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Preheat oven to 375 degrees.
To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
Remove chicken from oven and cool for 5 minutes. If desired, remove the skin.
Brush the chicken generously with the tomato-balsamic sauce.
Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.
 
Last edited:
If I were making this I would use boneless, skinless chicken breasts. I would marinade the chicken in the sauce for several hours and then grill til done. I may simmer the marinade on the stove and serve along side for dipping.

What is wrong with the recipe Mama? Feel free to fix what ever error Im missing.
I havent tried it yet but it sounded good so I posted it.
 
I never meant to leave you hanging on this - but as soon as I posted my reply I lost power - so I returned to sewing for a while.

The error I found was the servings - it says serves 10. Now let me tell you how incorrect that is - Mama don't care to share chicken thighs with many people - chicken thighs were made by God for me! Five pounds of chicken thighs is barely a serving for Mama. And what I don't finish - I freeze for the next meal(s) and eat leftovers.

When chiciken thighs are on the menu - it's two to my plate immediately and don't touch! I always have to make tons of thighs - it's a fav here!

There is so much you can do with chicken thighs! It's food from God for Mama!

And I am going to make this dish this week! Thank you!
 
I'm a little concerned with the cooking times. We're talking as much as 50 minutes (30 baked and up to 20 on the grill). Seems like a sure-fire way to dry out the thighs.
 
depending on the oven temp (as well as the amount being baked/roasted) - and if it has been calibrated properly (things happen with age, use, moving, etc.), and the temperature of the grill - the times are fine - like I learned - it's done when it's done - it doesn't mean that it will be dry
 
I like to do all of my cooking on the grill. Especially when I don't want to heat the house up.
I set up the coals in the grill by banking them to one side and create hot and cool sides. I would start the chicken on the cool side low and slow till the internal temperature reached about 140*. I would then move the chicken to the hot side of the grill and start brushing on the sauce and turning to get a nice glaze on it. Build the glaze by brushing on the sauce every few minutes and turn. Once the internal temp is about 165 remove and serve.
 
I won't argue the point, Mama.

But I won't cook chicken thighs for 50 minutes at high heat either.
 
You must log in or register to reply here.
Back
Top