Balsamic Glazed Chicken

Photo: flickr user janebelindasmith

Ingredients

1/4 cup balsamic vinegar

1/4 cup brown sugar - (packed)

3 tablespoons vegetable oil

1 1/2 teaspoons Dijon mustard

1 garlic cloves - (to 2) slivered

3 pounds chicken thighs trimmed of excess fa

Parsley sprigs (optional)

Preparation

In a large bowl, combine balsamic vinegar, brown sugar, oil, mustard, and garlic, whisk thoroughly to blend. Pour into a 9- by 13-inch non-reactive baking dish. Add chicken, skin-side down, in a single layer. Cover with plastic wrap and let marinate in the refrigerator 1 to 2 days.

Remove chicken from refrigerator and let stand 20 to 30 minutes at room temperature.

Preheat oven to 350 degrees. Turn chicken skin-side up, remove plastic wrap, and bake 45 minutes, basting occasionally. Increase oven temperature to 425 degrees and bake 15 more minutes, or until chicken is no longer pink inside and skin is brown and lightly crisped. Garnish with parsley, if desired. Serve warm or at room temperature.

Do-Ahead Tip: You can marinate the thighs in the refrigerator up to 2 days in advance and cook them 1 day before your party (then store in the refrigerator). To reheat, place on a baking sheet and bake in a preheated 350 degree oven for 15 to 20 minutes, or until heated through.

This recipe yields 6 servings.

Comments: Chicken thighs make fab finger food for a buffet, they're easier to handle and meatier than chicken wings.