Grilled Balsamic Chicken

1 whole chicken, cut into pieces

MARINADE


1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion

Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.

Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)

Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.

***I used chicken breast, not whole chicken***

Recipe Found on the Kitchen Parade Website.

Steak with balsamic mushroom sauce

4 Beef steaks (your desired cut)
1/2 tsp salt, divided
1/4 tsp pepper divided
2 tsp butter
2 garlic cloves, minced
2 cups sliced mushroom caps (you can mix different kinds)
1/2 tsp chopped fresh thyme
2 Tbsp balsamic vinegar
1 Tbsp water
1 tsp low-sodium soy sauce

Sprinkle steaks with 1/2 of the salt and 1/2 of the pepper.

Grill steaks to desired degree of doneness.

Heat pan over medium heat. Add butter coating the pan, cook until the foam subsides (about 15 seconds). Add garlic, saute for 30 seconds. Add mushrooms, 1/2 tsp thyme, remaining salt and pepper. Saute mushrooms for 3 minutes or until tender, stirring frequently. Stir in vinegar, soy sauce and water; cook one more minutes or until most of the liquid evaporates. Top steaks.

::: recipe found in Cooking Light April 2008