Back in November I had to have a minor surgery, but one that would limit me in the kitchen for a while. I put together some meals ahead of time, including this Honey Rosemary Chicken, and froze them. I recovered much quicker than expected, and this meal just kept getting moved around the freezer because my son does not like anything saucy or out of the crockpot.
Yesterday I pulled it from the freezer and defrosted it, wondering how I could make it acceptable for him to eat. I thought about breading and baking it, or maybe pan frying it. I put a shout out on Facebook for ideas, and the awesome Jill suggested using an indoor grill. My love for my new Cuisinart Griddler has been well documented since Christmas, but I hadn't really used the grill function of it yet.
I set it to high, and waited for it to preheat. I used tongs to move the pieces quickly to the surface and closed down the lid. Since the chicken was in bite size pieces, it cooked very fast, maybe 2 1/2 minutes. I moved them to a platter, and then repeated with the remaining chicken.
The result was a caramelized, moist chicken that my son ate TWO helpings of. I had mine over rice and it was delicious. I will definitely make this again! Thank you so much to Ashley for sharing the recipe :)
* Exported from MasterCook *
honey rosemary chicken
2 lbs chicken breast tenderloins -- cut into bite size pieces
1/3 cup balsamic vinegar
1/3 cup honey
1/3 cup olive oil
1 1/2T dried rosemary
1 tsp salt
Combine all ingredients in a zip top bag. Label and freeze.
Defrost and place contents in slowcooker and cook for 4 to 6 hours on low
Defrost chicken in refrigerator.
Heat indoor grill to high. Remove chicken from bag and place on hot grill and close lid. Cook approximately 2 to 3 minutes, testing to make sure that chicken is at least 160º. Repeat until all chicken is cooked. Serve over rice if desired.