This Mediterranean-inspired recipe was posted in my local paper. This chicken has a flavorful, tangy glaze that takes advantage of pre-seasoned tomato paste and the complex sweet acidity of balsamic vinegar. Enjoy.

Ingredients

10 serv.

Sauce
(6 ounce) can tomato paste with basil and garlic↗1
balsamic vinegar↗2⁄3 cup
olive oil↗1⁄4 cup
minced garlic2 teaspoons
sugar↗2 teaspoons
salt↗1 1⁄2 teaspoons
black pepper, freshly ground↗1 teaspoon
Chicken↗
lbs chicken thighs, and drumsticks↗5 lbs
salt↗1⁄2 teaspoon
black pepper, freshly ground↗1⁄2 teaspoon

Step-by-step instructions

1
Preheat oven to 375 degrees.
2
To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
3
Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
4
Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
5
Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.
6
Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.

Source: food.com

Original recipe ↗

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