Honey Balsamic Marinated Chicken
A Blackstone griddle recipe for Honey Balsamic Marinated Chicken.
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon garlic, minced
Instructions
- 1
Add chicken, olive oil, salt, black pepper, paprika, and onion powder to a sealable plastic bag. Seal and toss to coat, covering chicken with spices and oil; set aside.
- 2
Whisk together balsamic vinegar, tomato paste, garlic, and honey.
- 3
Divide the marinade in half. Add one half to the bag of chicken and store the other half in a sealed container in the refrigerator.
- 4
Seal the bag and toss chicken to coat. Refrigerate for 30 minutes to 4 hours.
- 5
Preheat a griddle to medium-high.
- 6
Discard bag and marinade. Add chicken to the griddle and cook 7 minutes per side or until juices run clear and a meat thermometer reads 165°F.
- 7
During last minute of cooking, brush remaining marinade on top of the chicken thighs.
- 8
Servings immediately.
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