Wednesday, 16 January 2008

Balsamic grilled chicken

Katie from Good things catered made some great looking and very easy looking pan grilled chicken, which I ended us making tonight. She's right, it's so simple, and it's lovely and tender.

I made it with chicken thighs (with bones and skins removed) and it was beautiful. Added a little extra pepper and parsley flakes.

Balsamic Grilled Chicken

Serves 2


5 chicken thighs (deboned and skinned)
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp garlic salt
1/2 tsp parsley flakes
1/2 tsp coarsely ground pepper

1. Heat grill pan over low to medium low heat
2. Place the chicken in large dish and top with oil, vinegar, and seasonings. Using tongs turn gently to coat all the chicken. Leave for 5 minutes.
3. Spray the pan with cooking spray or add a little oil. Add the chicken, do not move meat as much as possible until finished cooking on one side (about 8 minutes)
4. Flip breasts over and continue cooking until cooked through (about 8 minutes).


  1. Looks great! I favor thighs and darker meat of the chicken. Much more moist and flavorful :)

  2. Looks great Ruthe I love the taste of balsamic vinegar I bet the chicken was lovely. :-)

  3. I love thighs too, I'm much more of a dark meat person too Maryann.

    Thanks Jeena. The balsamic vinegar gave it a nice edge as opposed to cooking it plain.

  4. oooh! These look so good, especially with those roasted poatoes!

  5. I don't know what I'd do without my grill pan!

  6. Thanks Katie!. The potatoes were great with them, and very handy for me with not being able to eat rice at the minute.

    Kate, I just invested in a new grill pan and had to christen it!

  7. Hi Ruthe,
    Nice recipe, loved your blog!
    am going to add you in my non-Indian food bloggers' list..:)


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