I always see pre-marinated chicken in the freezer section of supermarkets and I have always wanted to give it a try. I usually marinate my own chicken but I wanted something new so this was going to be my plan. I forgot to ask what the marinade ingredients were but the pack was labeled Chicken Boston Barbecue. Well, well, well, this chicken was gonna take me to Boston! Hehe! Anyway, I decided not to add too many condiments since the chicken was already marinated. I was pleasantly surprised when I started searing the chicken the aroma that filled the chicken was just wow! I wanted to add some color with some red onions and green bell peppers. They added a touch of freshness and crisp. I shallow fried the chicken to make sure that I did not loose the flavours in the marinade, that I forgot to ask 🤣, bottom line is, I looooooved the chicken!
INGREDIENTS
1 Pack pre Marinated Whole Chicken
1 Cup Red Onions
1 Cup Green Bell Pepper
3 Tablespoon Garlic Ginger Paste
1 Teaspoon Salt
3 Tablespoon Vegetable Oil
METHOD
Cut up the whole chicken into sections
I will soon post a how to cut whole chicken
Heat oil in a skillet
Add all chicken pieces on the pan skin side first
Make sure the pieces are touching the bottom of the pan to get a perfect sear
Cover the pan with lid and let the chicken fry
After a few minutes, flip the chicken pieces to brown the second side
Keep flipping as the chicken pieces brown some more
The heat should be medium high so that the chicken does not burn
Fry until the chicken is cooked through, at this time it will be dark brown with crispy edges
Add salt
Add ginger garlic paste
Add chopped red onions
Add chopped green bell pepper
Stir fry the chicken a few minutes
Add red wine vinegar into the chicken, be as generous as you want
I love the charred bits on chicken so I stir fry until the edges are almost burnt and blackened
Serve immediately with fries, rice or with stew
BALSAMIC GARLIC PEPPER CHICKEN
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
Yield: 2 Servings
Ingredients
- 1 Whole pre-marinated Chicken
- 1 Cup Onions
- 1 Cup Green Bell Pepper
- 3 Tablespoons Ginger Garlic Paste
- 1 Teaspoon Salt
- 3 Tablespoons Vegetable oil
Cooking Directions
- Cut up the whole chicken into sections. Heat oil in a skillet. Add all chicken pieces on the pan skin side first. Make sure the pieces are touching the bottom of the pan to get a perfect sear. Cover the pan with lid and let the chicken fry
- After a few minutes, flip the chicken pieces to brown the second side. Keep flipping as the chicken pieces brown some more. The heat should be medium high so that the chicken does not burn
- Fry until the chicken is cooked through, at this time it will be dark brown with crispy edges. Add salt. Add ginger garlic paste. Add chopped red onions. Add chopped green bell pepper. Stir fry the chicken a few minutes
- Add red wine vinegar into the chicken, be as generous as you want. I love the charred bits on chicken so I stir fry until the edges are almost burnt and blackened. Serve immediately with fries, rice or with stew
Balsamic Garlic Pepper Chicken – FAQs
1. What is balsamic garlic pepper chicken?
It’s a savory chicken dish marinated or cooked in a blend of balsamic vinegar, garlic, and freshly ground black pepper. The balsamic adds tangy sweetness, garlic infuses aroma, and pepper brings a bold bite.
2. What cut of chicken works best?
Boneless thighs or breasts cook quickly and absorb flavor well, but drumsticks or bone-in thighs can be used for deeper flavor (with slightly longer cooking time).
3. Can I marinate the chicken ahead?
Yes. Marinating for at least 30 minutes (or overnight) enhances flavor. If short on time, you can also cook it straight in the sauce.
4. Will balsamic vinegar make it too sour?
No—when cooked, balsamic vinegar reduces into a slightly sweet glaze. You can balance with a touch of honey if needed.
5. How do I serve it?
It pairs well with rice, mashed potatoes, roasted veggies, or a fresh salad. Spoon some pan sauce over the top for extra flavor.
Nutrition Card – Approx. per 1 medium chicken breast with sauce (150g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 250–280 kcal | — | Varies based on oil and cut of chicken |
| Protein | 25–30 g | 50–60% | High-quality lean protein |
| Carbohydrates | 3–5 g | 1–2% | Mostly from balsamic vinegar and garlic |
| Fat | 10–14 g | 15–22% | Comes from cooking oil and chicken fat |
| Sodium | Moderate–High | Watch salt/soy if added | Adjust to taste |
| Iron | ~10% DV | Boosted by chicken thigh |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Gluten-Free | ✅ Yes | Use gluten-free soy sauce or tamari if needed |
| Low-Carb/Keto | ✅ Yes | Low in carbs, ideal for keto |
| Dairy-Free | ✅ Yes | Naturally dairy-free |
| Nut-Free | ✅ Yes | No nuts involved |
| Paleo | ✅ With mods | Use clean balsamic and no refined sugar |
Flavor Tip:
Add rosemary or thyme for a herby finish, or chili flakes for a spicy kick. Reduce leftover pan juices into a balsamic glaze for drizzling over veggies or pasta.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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