Friday, August 26, 2011

Sticky Chicken

What a surprise this chicken turned out to be! I marinaded it one day, didn't want it so I froze it, defrosted it, then still didn't want it. It was the chicken that almost never was. I don't know why I was not feeling this chicken but I just really wasn't. I finally sucked it up, made it, and was shocked. The sauce was amazing. It's also extremely versatile, you can cut the chicken in small pieces when you marinade it and serve this over rice, cut it in thin strips and serve it with veggies and pasta, or do what I did and serve it in a panini. The sauce thickened up nicely and was really plentiful (it's not pictured, I served it on the side). I can see this recipe coming in handy in the coming months because it froze beautifully and cooked so quickly that it made for a perfect weeknight meal. Easy + delicious = winner!

Source: Adapted from

1 pound thin chicken breasts
1/4 cup balsamic vinegar
1/4 cup low sodium soy sauce
1/4 cup chicken broth
1/8 cup sugar
1/8 cup brown sugar
1.5 tbsp. honey
1 tbsp. hot sauce
1 tbsp. ketchup

1- Combine all of the ingredients, except the chicken, and stir well until sugar dissolves.
2- Add the chicken, marinade 24 hours (you can do less).
3- When ready to cook, add the chicken and marinade to a skillet. Cook until chicken is cooked through, remove chicken. Up the heat, stirring regularly, to thicken the sauce. Pour the thickened sauce over the chicken and serve.

**If you want to freeze this, marinade in a freezer safe container and place in the freezer.Allow to defrost, then continue with step 3.


  1. I just mixed up this marinade. Can't wait to try the chicken tomorrow!

  2. sounds delish! love the freezer tips too!