Balsamic Bliss

For those of you who are big BBQ sauce fans, or fans of balsamic vinegar (lots!), or just fans of dishes packing a flavorful punch, make this recipe. For the love of God and all that is holy, make this recipe. The simple fact that the BBQ sauce is made from scratch makes all the difference, which if my mother taught me anything in the kitchen it was that making things from scratch is always the way to go.
Anyway, this chicken recipe is pretty simple to make if you have all the ingredients, and will just blow your mind. I made six pieces and it was so good I didn't even have time to take a picture of the final product before it was devoured .
Let me know what you think!


Balsamic BBQ Chicken
(Found on Perry's Palate Blog)

4-6 boneless, skinless chicken breasts
salt and ground black pepper

For the BBQ sauce:
1 cup balsamic vinegar
8 oz can of tomato sauce
3 T brown sugar, honey, or molasses
1 garlic clove, minced
1 T Worcesterchire sauce
1 T Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper

Combine all of the BBQ sauce ingredients into a small saucepan. Whisk until thoroughly combined, then simmer over medium heat until it's reduced by about a third. If it starts to stick to the bottom of the pan, reduce heat to medium-low. It'll take 15-25 minutes for the sauce to thicken up and coat the back of a spoon.

Meanwhile, preheat a stove-top grill pan or outdoor BBQ to medium heat (I just used a frying pan). Season the chicken with salt and pepper.

Transfer 1/2 cup of the finished BBQ sauce to a small bowl. Place the chicken on the grill for about 10 minutes per side.

Brush chicken with the 1/2 cup (or more) BBQ sauce for the last 2-3 minute of cooking. (I gave the chicken an extra coat of BBQ sauce on each side right before taking it off the pan)

Transfer chicken to a serving platter and serve with remaining BBQ sauce.
Serves 4.

Here's the finished product, or rather what was left of it by the time I got a chance to take a picture.