I was recently invited to join the Chicken Farmers “No Naked Chicken” movement, to which I happily replied YES! My family practically lives on chicken so it was an easy task for me to oblige to!

My task was to write about a recipe that we like using sauces, rubs, spices or anything that would render our chicken “not naked”.

Seeing as though we are a chicken family, I had plenty of options to choose from.. but I wanted to do something different, try something new so I went on a hunt for a “No Naked Chicken” perfect recipe.

I looked online for a great recipe and came up with Balsamic Glazed Chicken and chose a side of roasted mini potatoes and grilled asparagus.

Before you begin, make sure you have all of your ingredients handy so you aren’t missing something (a classic move that I do pretty much once/week!)

You’ll need a low sodium Barbecue Rub or seasoning, 1/2 cup of balsamic vinegar and 2 tablespoons of packed brown sugar.

1. Rub both sides of each chicken breast with Barbecue Rub or Barbecue Seasoning
2. Grill over medium-high heat on barbecue for until thermometer indicates the Food Safe internal temperature of 170° F (77° C)
3. Meanwhile, prepare glaze by combining vinegar and sugar in a small saucepan and bring to a boil over medium-high heat.
4. Reduce heat and simmer until glaze is reduced by half: approximately 1/4 cup (60 ml)
5. Remove chicken from grill, place on serving plate and brush with Balsamic Glaze

To save time, I threw mini potatoes into a grill basket and grilled these at the same time.. while I was glazing the chicken at the very end, I threw in the asparagus with the potatoes (for the last two minutes) and everything came together quite nicely!

An easy and super flavorful recipe, this dish received rave reviews from my “Taste-testers” and will definitely be going into the “family recipe book” (a book that’ll probably never get published!)

I know you want more information about chicken and the Chicken Farmers of Canada so you should check out their website. This site is extremely informative and fun (yes, chicken is fun!).

The site offers recipes of course, but also offers great tips on how to handle chicken, what types of knives to use and even (because it was summer recently tips on how to pack chicken for camping..(I wonder if there will be tips on how to roast chicken in my electric fireplace?! HA!)

So, jot down the recipe above, stop reading my blog and then head on over to the Chicken Farmer’s website at Chicken.ca and get ready for some clucking good food!!

Disclosure: I am participating in the Chicken Farmers of Canada program by ShesConnected. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.

I posted on Twitter that I was making some and I got an overwhelming response along the lines of “How?”, “Give me details!”, “Are you gonna share?!”

So yes, I am going to share; BUT, you have to make your own, because as usual, mine is gone

1-1/4 cup of whiskey (I used 40 Creek)

1 cup (pretty much the whole can) of condensed milk (What?! You thought Irish Cream was good for you?? )

2 Cups of whipping cream (I used low fat coffee cream – It’s not as “creamy/thick” but it’s still amazing and my waist is growing at a “slower” rate)

2 tablespoons of chocolate syrup

2 tablespoons of instant coffee (the first time I used Starbucks VIA packs – it produced a CRAZY strong coffee flavour; second time I used plain ol’ instant granules – plain ol’ is the way to go!)

1 teaspoon of vanilla extract

1/2 teaspoon of almond extract

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Combine the coffee granules and whiskey and whisk until coffee is dissolved (This is important or you’ll have gnarly coffee globs in your drink – blegh!), add the rest of the ingredients and whisk until combined.. pour into a decanter (or fancy pitcher) and let sit for a bit – this is where the really hard part comes in (trust me, you will use SERIOUS will power here!!)

Place 3 cubes of ice in a lovely glass and pour your Irish Cream over top.. Go sit in your comfy chair (with a good book or magazine) and enjoy!

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You can thank me (And Lisa!) later