Red Chile Balsamic Chicken
Ingredients:
1/4 cup olive oil
3 Tbsp. NM Red Chile Balsamic Vinegar
1 Tbsp. tomato paste
1 tsp. honey
juice of 1 lemon
4-5 garlic cloves, minced
1 Tbsp. fresh thyme
1 tsp. dried oregano
1/2 tsp. Hatch Red Chile Powder
8 boneless, skinless chicken thighs
salt and pepper to taste
Directions:
In a large mixing bowl, whisk together olive oil, balsamic vinegar, tomato paste, honey and lemon juice
Add garlic cloves, thyme, oregano and red chile powder and whisk to combine
Pat chicken dry and season with salt and pepper. Add to a bowl and coat with balsamic marinade
Cover and refrigerate 2 hours.
Heat oven to 425 degrees F and adjust a rack in the middle
Transfer chicken to a baking dish and bake 25-30 minutes until chicken if fully cooked. Internal temperature should register 165 degrees F
Click here for NM Red Chile Balsamic Vinegar
Click here for Hatch Red Chile Powder
1/4 cup olive oil
3 Tbsp. NM Red Chile Balsamic Vinegar
1 Tbsp. tomato paste
1 tsp. honey
juice of 1 lemon
4-5 garlic cloves, minced
1 Tbsp. fresh thyme
1 tsp. dried oregano
1/2 tsp. Hatch Red Chile Powder
8 boneless, skinless chicken thighs
salt and pepper to taste
Directions:
In a large mixing bowl, whisk together olive oil, balsamic vinegar, tomato paste, honey and lemon juice
Add garlic cloves, thyme, oregano and red chile powder and whisk to combine
Pat chicken dry and season with salt and pepper. Add to a bowl and coat with balsamic marinade
Cover and refrigerate 2 hours.
Heat oven to 425 degrees F and adjust a rack in the middle
Transfer chicken to a baking dish and bake 25-30 minutes until chicken if fully cooked. Internal temperature should register 165 degrees F
Click here for NM Red Chile Balsamic Vinegar
Click here for Hatch Red Chile Powder
