Honey Balsamic Glazed Chicken

Don’t throw that marinade away! Reduce it and make an incredible sauce for the chicken!  Pictured here with her bed rice and veggie medley.

Ingredients: (2-4 servings)
• 1/2 cup vomFASS White Balsam Vinegar
• 1/4 cup soy sauce
• 1/2 cup honey
• 1 T vomFASS Extra Virgin Olive Oil (i.e. San Gimignano or Agora)
• 4 garlic cloves, minced
• 2 tsp fresh ginger
• 2 T chopped scallions (green onion)
• 1/2 tsp. vomFASS Himalayan Salt
• 6 boneless chicken thighs (about 2 lbs.)
• 1 T cornstarch

Directions:
1. In a large sealable bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, minced ginger, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours, overnight is good.
2. When ready to bake, preheat the oven to 350ºF with the rack in the center. Line a baking sheet with foil.
3. Remove the chicken from the bag and reserve the marinade. Shake off any excess marinade from the chicken thighs and arrange them skin side down on the baking sheet. Bake the chicken for 30 minutes.
4. While the chicken is cooking, transfer the marinade to a medium saucepan.
5. Whisk together the cornstarch with 2 tablespoons water. Bring the marinade to a boil then whisk in the cornstarch mixture and continue boiling the marinade, whisking intermittently, until it thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.) Remove the glaze from the stove and set it aside.
6. Remove the cooked chicken from the oven, brush it with the prepared glaze and serve immediately.

Submitted by 

Julie Ginsler-vomFASS-Cary