Balsamic Chicken
Juicy baked chicken thighs are coated in a sweet tangy balsamic glaze with garlic, lemon, and herbs for an easy dinner that feels a little special.
Equipment
- Large Mixing Bowl
- Whisk
- Baking dish or heat-safe skillet
- Oven
- Meat Thermometer
Ingredients
Balsamic chicken marinade
- ¼ cup extra virgin olive oil
- 3 tablespoon balsamic glaze, store-bought is fine
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 1 lemon, juice of
- 4 to 5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
For the chicken
- 8 boneless and skinless chicken thighs, (about 1 ½ pounds)
- Kosher salt and black pepper
Instructions
- In a large mixing bowl, whisk the olive oil, balsamic glaze, tomato paste, honey, and lemon juice until smooth. Add the garlic, thyme, oregano, and sweet paprika, then whisk again to fully combine.
- Pat the chicken dry well, then season both sides generously with kosher salt and black pepper.
- Add the chicken to the bowl and turn to coat it evenly in the balsamic marinade. Let it sit for a few minutes while the oven heats, or cover and refrigerate for a couple of hours if you have extra time.
- Heat the oven to 425 degrees F with a rack positioned in the middle.
- Transfer the chicken to a baking dish or heat-safe skillet. Bake on the center rack for about 25 to 30 minutes, until the chicken is fully cooked and the thickest part reaches 165 degrees F.
Notes
Best texture: Pat the chicken dry before adding it to the marinade so the glaze clings better and bakes up glossy instead of sliding off.
Ingredient tip: Use balsamic glaze rather than regular balsamic vinegar for the thick, sticky finish this dish is known for. If needed, pan juices can be simmered briefly after baking to thicken them.
Doneness tip: Chicken thighs stay tender and forgiving, but the safest way to avoid dry chicken is to check for an internal temperature of 165 degrees F with a meat thermometer.
Variations: Chicken breasts, bone-in pieces, skillet cooking, and grilling can all work, but cooking time will vary depending on the cut and thickness.
Storage: Cool leftovers, then refrigerate in a covered container. Reheat gently with some of the sauce or pan juices to help keep the chicken moist. Cooked portions can also be frozen and thawed in the refrigerator before reheating.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.