Honey Balsamic Marinated Chicken
A Blackstone griddle recipe for Honey Balsamic Marinated Chicken.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 tsp olive oil
- 0.5 tsp sea salt
- 0.3 tsp black pepper
- 0.5 tsp paprika
- 0.8 tsp onion powder
- For the Marinade:
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 1 tsp garlic, minced
Instructions
- 1
Add chicken, olive oil, salt, black pepper, paprika, and onion powder to a sealable plastic bag. Seal and toss to coat, covering chicken with spices and oil; set aside. Whisk together balsamic vinegar, tomato paste, garlic, and honey. Divide the marinade in half. Add one half to the bag of chicken and store the other half in a sealed container in the refrigerator. Seal the bag and toss chicken to coat. Refrigerate for 30 minutes to 4 hours. Preheat a griddle to medium-high. Discard bag and marinade. Add chicken to the griddle and cook 7 minutes per side or until juices run clear and a meat thermometer reads 165°F. During last minute of cooking, brush remaining marinade on top of the chicken thighs. Servings immediately.