Balsamic Chicken Thighs
Looking for something easy to prepare on a lazy weekend? Give this a try - chicken thighs marinated for hours in a balsamic vinegar and honey blend with fresh herbs, then baked in the oven or grilled to perfection, and served with a balsamic glaze.
I promise the photo doesn't do this justice - you have to try them for yourself!
Adapted from A Southern Soul
Easy to make, easy to cook, and delicious to eat - perfect for a lazy weekend dinner.
Adapted from A Southern Soul
- 1/2 cup balsamic vinegar
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 garlic cloves, minced
- 1 sprig fresh rosemary (or 1/4 tsp dried rosemary leaves)
- 2 sprigs fresh thyme (or 1/4 tsp dried thyme leaves)
- 2 1/2 lb boneless skinless chicken thighs
- 1 cup balsamic vinegar
- 1 tbsp honey
- sliced green onion for garnish (optional)
Make the marinade by combining balsamic vinegar, honey, olive oil, salt, pepper, and garlic in a small bowl. Place the chicken in a glass dish or zip-top plastic bag, then pour the marinade over the chicken. Turn chicken to coat evenly, then add rosemary and thyme and cover. Place chicken in refrigerator to marinate for 2 hours, occasionally turning the chicken to ensure even coating.
While the chicken is marinating, make the glaze (also called a reduction) by combining balsamic vinegar and honey in a small saucepan. Heat until just boiling, then reduce to a simmer for 20-25 minutes, stirring frequently to prevent burning. When the mixture has reduced in volume by 1/3, remove from heat. The glaze will thicken as it cools, and can be stored in the refrigerator until needed.
Near the end of marinating, prepare the oven or grill.
- If using an oven, preheat to 375 F and line a baking pan with aluminum foil (be sure the pan has a raised rim to catch any juices during cooking).
- If using a grill, heat to a temperature of 450 F and rub cooking oil on the gratings to prevent sticking.
Remove the chicken from the marinade and either place on the baking pan or on the grill. Discard any remaining marinade.
- If using an oven, cook for approximately 20-25 minutes.
- If grilling, cook for approximately 4-5 minutes per side.
The chicken is done when it reaches an internal temperature of 165 F.
Serve with a drizzle of the glaze, and garnish with green onion if desired.
Servings 6
Serving Size 6.5 oz
- Amount Per Serving
- Calories 443kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 5g25%
- Cholesterol 168mg57%
- Sodium 552mg23%
- Potassium 484mg14%
- Total Carbohydrate 14g5%
- Sugars 6g
- Protein 55g111%
- Calcium 3 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.