As I watch the first measurable snowfall here in Wisconsin this morning, and feel the snap in the air, I realize smoking outdoors is going to become more and more difficult as the months roll on. So, into the oven we go. But then, there is always good old liquid smoke to add that smoky goodness into the food. I know, not the same, but it will have to do.
But then again, hmmm, I could go and get some insulation to wrap the smoker in!??
So, check this out, because you’re going to love it. Once again, my wife was at her usual best with her creative juices flowing when she put this one together.
It truly tastes amazing. Give it a whirl and see for yourself!
Savory & Smoky Baked Chicken
4 skinless boneless chicken breasts
2 teaspoons ground sage
2 teaspoons rosemary leaves
4 teaspoons chopped chives
2 cups balsamic vinegar
4 Tablespoons olive oil
1/2 cup Soy sauce
2 teaspoons liquid smoke
1) Clean and rinse the chicken breasts and set them into a sealable container just large enough to fit the breasts without crowding.
2) In a mixing bowl, combine all the rest of the ingredients together and pour over the chicken. Seal it up and put the container into the refrigerator to marinate over night, or for about 8 hours.
3) Preheat the oven to 400° F. Remove the chicken from the refrigerator and discard the excess marinade. Place the chicken breasts into an oven safe pan and cover loosely with aluminum foil to keep the chicken from drying out. Bake for 30 minutes.