It’s time to rotisserie another couple of chickens! I wanted chicken with more of a fall flavor, and balsamic vinegar reminds me of fall. You do not want to brush straight vinegar on the chickens, but something with more staying power. So, it is better to use balsamic glaze. Now you can definitely buy that at you local market, but I would rather make it myself. Below is just one recipe for a balsamic glaze. You can definitely customize with adding your favorite flavors. Brush this on the chickens as they are cooking on the rotisserie. As for cooking the chickens, to find out more about how to rotisserie cook a chicken, I am going direct you to the blog for the king of rotisserie cooking using your grill. You will get more information, techniques, and ideas for this method of cooking than I could ever give you in this post. So hurry and go check out Dad Cooks Dinner and learn how to cook great chicken using this method.
Reduced Balsamic Glaze
- 2 cups balsamic vinegar
- 1 sprig of rosemary
- 2 garlic cloves
- 1 Tbsp whole peppercorns
- Pour vinegar into a small non-reactive sauce pan and bring to a simmer.
- Turn the heat to low reduce the vinegar for about 20 minutes.
- It’s very important to keep a watchful eye when reducing the balsamic so it doesn’t over reduce and burn.
- Add the rosemary, garlic, and peppercorns to the pan.
- Continue to simmer until the vinegar has become thick enough to coat the back of a spoon.
- Taste every 15 minutes, and remove the flavorings if they get too strong.
- You should end up with just more than 1/2 a cup.
- Remove from heat and allow to cool.