Roasted Black Cherry Balsamic Chicken is another one pot meal that helps upgrade your chicken. Plus the taste reminds me of a barbecued chicken…. But better!
On my birthday a few months ago, my family gifted me with a spice rack (which I thought was so cute! Get it – Savory Spicerack 🙂 ). After that, they surprised me with a trip to a spice shop and olive oil shop. The kid and J.T. put their heads together and came up with a gift that is near and dear to my heart – something with food. At the olive oil shop I purchased a few bottles of balsamic vinegar with one being a dark cherry flavored balsamic vinegar. I couldn’t wait to try out this vinegar in a few recipes.
And my first experiment was this roasted black cherry balsamic chicken. This chicken is similar to barbecued chicken as it has that sweet and tangy taste. But when I made this dish, I didn’t have to add any sugar as the sugars from the fruit and vinegar was all the sweetness the sauce needed.
And of course, it’s easy to make, you only need a few ingredients (about 5 main ingredients), and you only need one pan for the cooking process!
Do you need anymore One Pot Chicken Recipes? Here are a few more below:
One Pan Roasted Balsamic Chicken and Tomatoes. Get the recipe HERE.
Marinated Roasted Chicken in Wine Mushroom Cream Sauce with Kalamata Olives. Get the recipe HERE.
Lemon Rosemary Garlic Chicken. Get the recipe HERE.
Roasted Black Cherry Balsamic Chicken
- 5 chicken thighs (I use thighs with the bone and skin)
- 2 tablespoons finely chopped garlic
- 5 tablespoons black cherry balsamic vinegar (or regular balsamic vinegar)
- Kosher Salt
- Black Pepper
- Olive Oil
- 3 to 5 garlic cloves finely chopped
- 1/8 cup black cherry balsamic vinegar (or regular balsamic vinegar)
- 1/4 cup dry white wine
- 8 ounces of frozen dark sweet black cherries
- Kosher Salt
- Freshly ground black pepper
- Optional Extra Sauce For Garnish:
- 16 ounce bag of frozen dark sweet cherries
- 2 garlic cloves finely chopped or pressed with garlic press
- 1/2 cup dry white wine 1/4 cherry balsamic vinegar
- 1 tablespoon dry white wine
- 1 teaspoon cherry balsamic vinegar
- Salt and Pepper to taste
First marinate the chicken.
Start by poking holes in the chicken. Or scoring the skinless side of the chicken (You do this by by making a number of shallow cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.)
Salt and pepper both sides of the chicken.
Place the chicken, marinade garlic, and balsamic vinegar in a ziploc bag. Make sure that the vinegar and garlic is completely covering the chicken. Marinate the chicken for 2 to 8 hours (I usually let my chicken marinate overnight for about 8 hours.)
When ready to cook the chicken, take the chicken out of the marinade, salt and pepper both sides of the chicken.
Set the chicken aside for at least 10 minutes to allow the chicken to have an even temperature and to prevent overcooking parts of the chicken.
While the chicken is sitting. Preheat the oven to 375 degrees. Start getting an oven safe pan hot on a stove top using medium high heat.
Once the pan is hot, add a few drizzles of olive oil to the pan. Once the oil is hot add the chicken to the pan. Brown the chicken on both sides for about 3 to 5 minutes.
Once the chicken is browned turn the heat off. Remove the chicken from the pan. Discard the residual grease that is left in the pan.
Add the garlic to the pan and left the hot pan heat the garlic for a few seconds.
Then, Add the other marinade ingredients (wine, cherries, and balsamic vinegar), and chicken into the pan.
Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees when a food thermometer is inserted into the chicken.
While the chicken is cooking you can make your optional sauce for garnish.
Place of the garnish sauce ingredients (excluding the tablespoon of dry white wine, and teaspoon of balsamic vinegar) in a medium saucepan.
Bring the mixture to a boil, then turn the heat down to medium low.
Cook the mixture for about 8 to 10 minutes or until the the sauce thickens, and the cherries have broken down a bit.
Salt and pepper the sauce to taste.
When the chicken is cooked, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven. (This prevents the hot pan from causing your sauce to evaporate.)
If you can't locate a dark cherry balasmic vinegar, use a regular traditional dark balsamic vinegar.
If you use 5 garlic cloves in the marinade, it will add a deep garlic flavor to your sauce.