Midweek Balsamic Chicken

balsamic chicken

This amazing balsamic sauce adds a beautifully sweet and sticky flavour to your favourite chicken cut, be it breast, wing, drum or thigh, you’ll love this quick and easy midweek treat! 


For the balsamic BBQ sauce

225ml balsamic vinegar

180ml ketchup

80g brown sugar

1 garlic clove, minced

1 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1/2 tsp salt

1/2 tsp freshly ground black pepper

For the chicken

4 pieces Beech Ridge Free Range Chicken (any combination of breast, leg-and-thigh, thigh or drum)

Salt and freshly ground pepper


For the sauce:

Combine all the sauce ingredients in a small saucepan and stir until the ingredients are all incorporated and the mixture is smooth. Simmer over medium heat until reduced by a third (about 15 to 20 minutes).

For the chicken

To bake the chicken in the oven. Preheat the oven to 190°C, place the chicken skin side up in a baking dish and bake for 25 minutes (or until cooked through depending on the cut of meat you are using). Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Enjoy with a fresh salad, new potatoes, chips or your favourite vegetables.