“The backbone of my marinade is the balsamic which is bright and lively with robust flavors, creating a modern interpretation of my Uncle Vincent’s incredible original lemon chicken recipe. Taken to the grill or broiled, it’s a great summertime dish that will knock your socks off and have your guests begging for the recipe.”
– Frank Pellegrino Jr.
Pre-heat oven to 400F.
Balsamic glaze Preparation:
While oven is heating, mix all the ingredients in glass or non-reactive mixing bowl and stir. Set aside and allow to rest.
Lightly brush skin side of the chicken with olive oil. Season with salt and pepper to taste. Cover with aluminum foil and place into pre-heated oven and allow to roast for 25 minutes.
Whisk together Balsamic Glaze, then using a basting brush, add Balsamic glaze to topside of chicken. Set aside remaining glaze for use later. Return chicken to oven uncovered and allow to cook for 10-15 minutes or until skin is golden brown. Remove and leave uncovered.
Whisk the remaining Balsamic Glaze and pour over the chicken. Switch oven to low broil and return the chicken for 3-5 minutes or until the skin begins to
blister and char slightly. Remove from oven, plate, pour juice from baking tray over plated chicken, garnish with spritz of freshly squeezed lemon, place lemon rings atop chicken and dust with chopped parsley and serve immediately.