makes about 1 1/2 cups of marinade/sauce
1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper
1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!
*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)
Angie Gets Organized
This is why I'm trying to get organized...for my family. I am a strong believer in family meal time, but I know that without a little planning, it will be hard to keep us all together. It will also be easier to spend money foolishly on prepared foods or fast food. I love trying out new recipes, so this is my site to pass on recipes, while also organizing them into a meal plan. I hope it helps you to keep your family together. I would love to hear what others are having for dinner, or see a new recipe or two! Feel free to leave me some feedback in the comments section...at least then I would know someone is reading this!
It's not gourmet...just good food!