It’s amazing how versatile quintessentially Mediterranean flavors can be. For this recipe, the sweet richness of our balsamic vinegar pairs nicely with the spicy, savory flavors of Asian cuisine. It delivers the perfect balance, sure to please lovers of sweet and spicy. Best of all, the glaze pairs well with chicken or fish.
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce (or more if you want spicier)
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 4 (180-200g approx each) skinless, boneless chicken breast halves
- 1 1/2 teaspoons sesame oil
- 4 scallions, chopped for garnish
Preparation
In a 1-gallon zip-top plastic bag, combine the soy sauce, olive oil, honey, vinegar, Sriracha, ginger, balsamic vinegar, and garlic. Add the chicken, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours.
Preheat oven to 400 degrees F (200 degrees C).
Remove the chicken from the bag, reserving the marinade, and add to a baking dish that has been coated with cooking spray. Pour marinade over chicken. Now place in the oven until the chicken is cooked through, about 35 minutes.
Remove chicken to serving plate.
Optional: Pour cooked marinade into a small pot. Add 2 additional tablespoons of balsamic vinegar. Cook a few minutes until the sauce has thickened a bit. Pour some of the sauce over the chicken before serving.
Finally, sprinkle the chicken with the chopped scallions. You may also garnish with a bit of lime juice for a hint of citrus.