Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1/2 cup high-quality balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 2 cloves fresh garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- Fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper until emulsified.
- Place chicken breasts in a dish or bag and coat thoroughly with the marinade.
- Refrigerate for at least 30 minutes to tenderize.
- Remove chicken and arrange in a clean baking dish, drizzling with any remaining marinade.
- Bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from the oven and let rest for five minutes before serving.
Notes
- Letting the chicken rest is crucial for locking in moisture.
- Use high-quality thick balsamic vinegar for a better glaze consistency.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10
- Cook Time: 30
- Category: Baked Chicken
- Method: Baking
- Cuisine: Contemporary