Soy & Balsamic Marinated Chicken
Prep Time: 4 hours and 40 minutes minimum; 10 hours and 40 minutes maximum - depending on how long you choose to marinate the chicken (About 15 minutes hands-on time).
Meal Notes: Wake up, toss this chicken in the fridge to marinate before work, and come home to a delicious meal that’s ready in 30 minutes!
Source: Modified from Beyond Kimchee
3 Tablespoons balsamic vinegar
4 Tablespoons soy sauce
3 cloves garlic
3 Tablespoons fresh parsley
Black pepper to taste
1/4 cup butter
6 boneless chicken thighs
1 oz container of baby bella mushrooms*
2 Bell Peppers
Prep: Mince garlic and parsley. Melt butter. Trim fat from chicken thighs. Quarter mushrooms and slice bell peppers in bite-sized pieces. Place mushrooms and bell peppers in a gallon-sized ziploc bag and place bag inside the fridge.
Marinate Chicken: In a second ziploc bag, combine balsamic vinegar, soy sauce, garlic, parsley, and pepper. Add melted butter and mix well. Add the chicken thighs to the bag and coat with the sauce. Place bag in refrigerator for 4 hours minimum, up to 10 hours maximum.
Bake chicken: Preheat oven to 400 degrees F. Line a baking pan with aluminum foil for easy clean-up, then place chicken in pan. Pour marinade on top. Bake for 15-20 minutes, until chicken is fully cooked.
Broil vegetables: Remove chicken from oven. Change oven setting from bake to broil. Turn the chicken over and push to one side of the baking pan. On the other side of the baking pan, add the chopped mushrooms and bell peppers. Return to oven and broil for 5-10 minutes, or until vegetables are cooked and glaze is set.