balsamic chicken with roasted new potatoes
I was keen to try out some Merchant Gourmet balsamic syrup I’d got hold of and chicken skewers seemed like just the thing. I marinated them for an hour and grilled them on each side. Unfortunately they were a little overdone and tough. It didn’t lend a lot of taste to the meat either – perhaps I should’ve basted again while cooking. A bit disappointing.
One the potatoes however it was smash – sweet and sharp, just the job.
(Served here with sweet and sour peppers)
Balsamic chicken with roasted new potatoes:
For the chicken:
2 chicken breasts, sliced
2 tablespoons Merchant Gourmet balsamic syrup
For the potatoes:
500g new potatoes
1 garlic clove, bashed
Couple of tablespoons olive oil
2 tablespoons Merchant Gourmet balsamic syrup
- Marinate the chicken breasts in the syrup for at least an hour.
- Parboil the potatoes for ten minutes until knife tender. Preheat the oven to 200°C.
- Squish the potatoes slightly with the end of a rolling pin to open them up. Drizzle the potatoes in oil, season well with sea salt and coat with balsamic syrup. Place into the oven for 15 – 20 minutes until crisp.
- Season the chicken and place under a hot grill. Cook on both sides until done. Serve with potatoes and sweet and sour peppers.
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