Ingredients with Measurements:
- 4 Airline Chicken Breasts
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 2 cloves Garlic, minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Special equipment needed:
- Grill or Grill Pan
- Small Saucepan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small saucepan, combine balsamic vinegar, honey, garlic, salt, and black pepper. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the glaze has thickened.
3. Brush chicken breasts with olive oil and season with salt and black pepper.
4. Grill chicken for 6-7 minutes per side, or until cooked through.
5. Brush chicken with balsamic glaze during the last 2-3 minutes of grilling on each side.
6. Remove chicken from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Chicken: internal temperature of 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 22g
- Protein: 42g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Red wine vinegar or apple cider vinegar can be used instead of balsamic vinegar.
Variations:
- Add 1 tablespoon of Dijon mustard to the glaze for a tangy flavor.
- Top chicken with crumbled goat cheese and chopped fresh herbs, such as basil or thyme, before serving.
Tips and tricks:
- To prevent sticking, make sure the grill or grill pan is well-oiled before cooking the chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Double the glaze recipe and reserve half for dipping or drizzling over vegetables or salad.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve chicken on a bed of mixed greens or roasted vegetables.
- Garnish with fresh herbs or a drizzle of extra balsamic glaze.
Garnishes:
- Crumbled goat cheese
- Chopped fresh herbs, such as basil or thyme
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic mashed potatoes
- Crusty bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the chicken is sticking to the grill, brush it with more olive oil.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Airline chicken is a term used to describe a boneless, skinless chicken breast that is served on airplanes. The term originated in the 1960s when airlines began serving pre-cooked meals to passengers.
Flavor profiles:
- The balsamic glaze adds a sweet and tangy flavor to the chicken, while the garlic and black pepper add a savory note.
Serving suggestions:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
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Taste: Savory, Tangy, Sweet, Herbaceous