Sticky Chicky

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup balsamic vinegar (or cider vinegar)
• 1/2 cup soy sauce
• 1/2 cup sugar
• 2 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 3 -4 lbs chicken pieces (i use breasts with skin removed)

Recipe

• 1 combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
• 2 seal and turn several times to coat chicken pieces.
• 3 put in refrigerator for a day.
• 4 the next day, put chicken and marinade in large heavy skillet or dutch oven.
• 5 over medium heat, bring the marinade to a boil.
• 6 reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
• 7 preheat oven to 200°f.
• 8 uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
• 9 when the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
• 10 turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
• 11 this will take about 10 to 15 minutes.
• 12 after 10 minutes, turn the heat back to low so you don't overcook it.
• 13 return chicken to the skillet, coat it with the sauce and serve immediately.