Chicken with Balsamic BBQ Sauce

For my first blog post, I wanted to include a recipe that I constantly use when I cook for my family.  Giada's recipe for "Chicken or Steak with Balsamic BBQ Sauce" is easy to execute and produce great results.  I have made this dish about 4 times since I first learned, and it's great every time.  I usually follow her instructions for baking the chicken rather than grilling.  Only once have I had the chicken marinated and refrigerated overnight and then grilled-- the results were also delicious!  The only elements I change about Giada's recipe are that I use a little less than 3/4 cup of balsamic vinaigrette, and I also set aside a small bowl of the sauce before contaminating it with the chicken (because who doesn't love extra sauce when eating?).

Chicken with Balsamic BBQ Sauce

Giada's original recipe can be found HERE (courtesy of Food Network).

Ingredients 

• 8 pieces of chicken, combination legs and thighs
• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

Directions

1. In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper.  Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.
2. Preheat the oven to 375 degrees F. 
3. Wash and trim the chicken of excess fat.  Season the chicken with salt and pepper.  Place the chicken skin-side down in a shallow baking dish and bake for 25 minutes.  Remove the baking dish from the oven and flip the chicken to the other side.  Spoon BBQ sauce over the tops of the chicken.  Return the baking dish to the oven and bake for another 15-20 minutes.

I accompanied my chicken with steamed zucchini and summer squash.  I used salt and pepper, two minced garlic cloves, a minced shallot, and water for the vegetables.  The vegetables and chicken were served with plain, white rice. 

*Edit*
I've had to make this sauce recently for a much larger crowd than usual (especially for cookouts!); so I just wanted to share the supersized (x4) ingredients. :)

Supersized Ingredients

• 3 cups balsamic vinaigrette
• 3 cups ketchup
• 1 1/3 cups brown sugar
• 4 cloves garlic, minced
• 4 tablespoons Worcestershire sauce
• 4 tablespoons Dijon mustard
• 2 1/2 teaspoons salt
• 2 teaspoons freshly ground pepper