- 2 chicken legs
- 4 tablespoons balsamic vinegar
- 1,5 tablespoon soy sauce
- 3 garlic cloves
- 1 tablespoon honey
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- small blender or garlic press
- large bowl
- large skillet with lid
- meat tongs
Preparation — 5 minutes + marinating time
Peel the garlic cloves and create a puree – using a garlic press or small blender – along with soy sauce, balsamic vinegar and honey. Season with pepper and salt and add the marinade to the chicken legs. Make sure they’re completely coated on all sides and refrigerate them for at least an hour. Turn the chicken legs half way through.
Garlic and balsamic chicken
Finishing the garlic and balsamic chicken — 30 minutes
Heat a dash of olive oil in a skillet and cook the chicken legs a few minutes on each side, until they’re beautiful golden brown. Add the marinade and a small layer of water and place the lid on.
Let the chicken legs simmer for about 15 minutes, always check if the chicken is completely done before serving. Serve with rice and green beans, enjoy!