Archive for the ‘grilling/bbq’ing’ Category

I needed something different for our nightly grilled chicken.  (I say that only half-kidding, we do grilled chicken.  A lot.).  So I went to my good friend, Giada, and found what looked like could be an pretty good option.  I wasn’t into cooking the glaze down for 20 minutes and then keeping it bubbling… if you know me at all, you know I start cooking dinner at 5:00 and it’s on the table by 5:30.  So this was a “mix and heat and glaze” type chicken for us.  Maybe next time I’ll plan ahead.  Ya, right.


  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minsed
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Combine all the ingredients in a small saucepan and whisk until the mixture is smooth.  Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

What Giada says:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until ameat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

What Shanelle did:  put boneless chicken on grill, brushed with glaze.  Cooked a few minutes, turned over, glazed again.  Finished cooking.  Served to family.  The end.


Original recipe here from Giada De Laurentis on Food Network.


Read Full Post »