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.

Italian & Maple Chicken Marinade

I tried this marinade for an outdoor birthday party that we had for about 30 people, last summer. I used to to marinade chicken breast for BBQ-ing. It is sweet and savory, which makes it loved by all.

I have even tried as a marinade for grilled shrimp. Another alternative is to pour it over chicken or pork and bake it in the oven and serve the remaining liquid over rice.

1 Cup Italian Dressing
1/4 Cup honey
1/4 Cup Maple syrup(I use sugar free)
3 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp dijon Mustard
1 tsp curry powder
1/4 tsp ground ginger

Mix well and marinade (overnight for best results) in the refridgerator.