This marinated chicken bakes up tender and flavorful. We really love balsamic vinegar (of course!) and the tang and sweetness that it can add to a salad or appetizer or main course just kicks it up several notches on the delicious scale. Which is why the star of the super simple marinade is balsamic vinegar, but of course we always like to share the limelight with our co stars – honey, olive oil, garlic powder, and salt.
Balsamic and Honey Roasted Chicken Leg Quarters
• 6 chicken leg quarters
• 1/4 cup oil
• 1/3 cup De Nigris Balsamic Vinegar
• 1 tablespoon olive oil
• 1/4 cup honey
• 1/2 teaspoon garlic powder
• 1 teaspoon dried red pepper
• 1 teaspoon salt
In a small bowl mix together all Balsamic marinade ingredients until well combined. Reserve 2 tablespoons for basting. In a large bowl combine chicken and marinade until well coated. Let marinate, in fridge, for at least 30 mins to 2 hours. Remove chicken from fridge. Preheat oven to 400 degrees. Heat 1/4 cup oil in cast iron skillet over medium high heat. Remove chicken from marinade and pat dry. Once oil is hot add chicken, in batches, and cook for 2 minutes on each side. Place browned chicken on a large baking sheet with wire rack. Baste with balsamic honey mixture and bake for 30 to 40 minutes or until internal temperature reaches 165 degrees. Let rest for 5 minutes then serve.