There’s something magical about chicken thighs—juicy, tender, and forgiving even when you forget them in the oven for a minute too long. Pair them with honey and balsamic, and you’ve got a symphony of sweet and tangy flavors that dance together like an unexpected duet on a rainy Tuesday. I remember the first time I tried this combo, the kitchen smelled like a warm hug, and even the cat seemed impressed (or maybe just hungry).
Steps
- In a large bowl, whisk together extra virgin olive oil, balsamic glaze, tomato paste, honey, and lemon juice. Add minced garlic, fresh thyme, dried oregano, and sweet paprika, then whisk until well combined to form a thick marinade.
- Pat chicken thighs dry and season them generously with salt and pepper on both sides. Place the chicken in the bowl with the marinade and toss to ensure they are well coated. If time allows, cover and refrigerate for 2 to 4 hours to enhance the flavor.
- Preheat your oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Arrange the marinated chicken in a baking dish or an oven-safe skillet.
- Bake the chicken in the preheated oven for about 25 to 30 minutes. Check for doneness by ensuring the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- If using chicken breasts instead of thighs, lightly pound them to an even thickness and bake for approximately 18 minutes, covering them for the first 10 minutes. Adjust cooking time as necessary to avoid drying out the chicken.
- Once cooked, let any leftover balsamic chicken cool before storing it in an airtight container in the refrigerator for up to three to four days. Enjoy with your choice of sides like roasted vegetables or a grain such as basmati rice.
Ingredients
- 8 boneless, skinless chicken thighs (approximately 1 ½ pounds)
- Kosher salt
- Black pepper
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic glaze
- 1 teaspoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 5 cloves of fresh garlic, minced
- Fresh thyme
- Dried oregano
- Sweet paprika
Nutritional Values
Calories: 2302.4kcal | Carbohydrates: 63.2g | Protein: 236.8g | Fat: 122.4g | Saturated Fat: 22.4g | Polyunsaturated Fat: 19.2g | Monounsaturated Fat: 69.6g | Trans Fat: 0.8g | Cholesterol: 1144.8mg | Sodium: 2801.6mg | Potassium: 3559.2mg | Fiber: 8g | Sugar: 26.4g | Vitamin A: 1793.6IU | Vitamin C: 100.8mg | Calcium: 268mg | Iron: 14.4mg
FAQ
- Can I substitute chicken thighs with chicken breasts in this recipe?
- Yes, chicken breasts can be used instead of thighs. However, they tend to cook faster and are more prone to drying out. To ensure even cooking, use chicken breasts of similar thickness by lightly pounding them with a meat mallet. Baking chicken breasts at 425°F usually takes about 18 minutes, and it’s beneficial to start by covering the chicken in the oven for the first 10 minutes.
- Can balsamic chicken thighs be cooked on the stovetop instead of the oven?
- Yes, you can cook balsamic chicken thighs on the stovetop over medium heat. It’s important to turn the thighs occasionally to prevent the glaze from burning. Baking is often easier as it requires less attention once the chicken is in the oven.
- How should I store leftover balsamic chicken, and how long will it last?
- Store any leftover balsamic chicken in an airtight container in the refrigerator. It will stay fresh for about three to four days.
- What is balsamic glaze and how can I make it at home?
- Balsamic glaze, also known as balsamic reduction, is balsamic vinegar simmered until it thickens. A sweetener like sugar or honey is often added to balance the vinegar’s tanginess. To make it at home, boil 1 cup of balsamic vinegar with 2 tablespoons of brown sugar, then simmer for 20 minutes while stirring occasionally. Allow it to cool completely before storing it in the fridge for up to two weeks.
- What are some serving suggestions for balsamic chicken?
- Balsamic glazed chicken pairs well with a variety of sides, including Italian roasted vegetables, butternut squash, crispy fried Brussels sprouts, or baked zucchini. For grains, consider serving it with basmati rice or fluffy couscous.
Tips
- Marinate in Advance: If possible, marinate the chicken thighs in the balsamic mixture for 2 to 4 hours in the fridge. This extra time allows the flavors to deeply penetrate the meat, resulting in a more delicious dish.
- Monitor Chicken Breasts Carefully: When using chicken breasts instead of thighs, ensure they are of even thickness by lightly pounding them. This helps them cook uniformly and keeps them moist. Bake them at 425°F for about 18 minutes, and consider starting them covered to prevent drying out.
- Use a Meat Thermometer: To ensure the chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F at the thickest part of the chicken.
- Storage Tips: Leftover balsamic chicken can be stored in an airtight container in the refrigerator for up to 3 to 4 days. This makes it a great option for meal prep or quick meals throughout the week.
Equipment
- Meat Thermometer – To ensure the internal temperature of the chicken reaches 165 degrees F.
- Mason Jar – If you decide to make and store homemade balsamic glaze.
- Meat Mallet – Useful if you choose to use chicken breasts and need to pound them to an even thickness.
- Heat-Safe Skillet – If you prefer using a skillet that can go from stovetop to oven.
- Baking Dish – If you don’t have a suitable dish for baking the chicken.
