Prep time 5 min.

Cook time 15 min.


3 lbs. bone-in skin-on chicken thighs and legs or 4 to 6 boneless, skinless chicken breast halves

1 can (14.5  oz.) College Inn® 40% Reduced Sodium or Regular Chicken Broth

1/4 cup balsamic vinegar

2 Tbsp. extra virgin olive oil

1 Tbsp. honey

2 tsp. dried rosemary, crushed

2 cloves garlic, minced

1 1/2 tsp. Dijon mustard

1/4 tsp. dried red pepper flakes 


  1. Place chicken in a 13x9-inch glass baking dish; set aside. Whisk together remaining ingredients in a medium bowl; pour half of the marinade over chicken, turning several times to coat. Cover and refrigerate 1 hour or overnight, turning occasionally. Cover and refrigerate remaining half of marinade.

  2. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, and place on lightly greased grill rack; discard marinade. Grill until chicken is no longer pink inside and reaches an internal temperature of 165°F. (For bone-in legs and thighs, grill 10 to 12 minutes on each side; for boneless breasts, grill 5 to 6 minutes on each side.)

  3. Meanwhile, bring reserved marinade to a boil in a medium saucepan over medium-high heat. Boil 5 to 6 minutes or until reduced to 1/2 cup liquid. To serve, pour sauce over grilled chicken.

NOTE: Recipe may be doubled.

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