Balsamic Honey Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 3 garlic cloves, minced - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh rosemary for garnish - Cooked quinoa or rice for serving Each serving of Balsamic Honey Chicken Thighs has around: - Calories: 320 - Protein: 23g - Fat: 22g - Carbohydrates: 8g - Fiber: 0g - Sugar: 6g This dish is rich in flavor and provides a nice balance of protein and healthy fats. The honey and balsamic vinegar offer a sweet and tangy taste that makes each bite special. Pairing it with quinoa or rice adds fiber and makes the meal more filling. Enjoy this dish for a satisfying dinner! {{ingredient_image_1}} To start, gather your ingredients for the marinade. In a large bowl, mix together: - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 3 minced garlic cloves - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper Whisk these ingredients well until they blend smoothly. This mixture will bring flavor and shine to the chicken. Next, add your chicken thighs to the bowl. Make sure each piece is well coated. This step is key for deep flavor. Let the chicken marinate for at least 30 minutes. You can also refrigerate it for up to 2 hours for even better taste. Now it’s time to cook! Preheat your oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat. Once it’s hot, place the marinated chicken thighs skin side down. Sear them for about 5-7 minutes. You want the skin to be crispy and golden brown. After that, flip the chicken thighs over. Spoon some of the leftover marinade on top. Then, transfer the skillet to your preheated oven. Bake for 25-30 minutes. Check that the internal temperature reaches 165°F (75°C). The juices should run clear when done. Once cooked, let the chicken rest for 5-7 minutes. This helps the juices settle. Serve the thighs with the pan juices drizzled on top. Garnish with fresh rosemary for a nice touch. Optionally, pair with cooked quinoa or rice for a complete meal. To get the best flavor, start with good marinating. Use a bowl to mix balsamic vinegar, honey, olive oil, minced garlic, dried thyme, salt, and black pepper. Whisk until blended. Then, add the chicken thighs and make sure they are fully covered in the marinade. Let them sit for at least 30 minutes. If you can, marinate them in the fridge for up to 2 hours. This helps the flavors soak in well. Crispy skin makes the dish extra tasty. To get that crunch, heat an oven-safe skillet over medium-high heat. Place the marinated chicken thighs skin side down in the hot skillet. Let them sear for about 5-7 minutes. You want the skin to turn golden brown. After that, flip them over and add some marinade on top before putting the skillet in the oven. When serving, let the chicken thighs rest for about 5-7 minutes after cooking. This helps keep them juicy. Drizzle the pan juices over the chicken for added flavor. You can garnish with fresh rosemary for a nice touch. Pair the chicken with cooked quinoa or rice for a complete meal. Enjoy every bite! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best results, refrigerate for up to 2 hours. This enhances the flavor and tenderness of the meat. Get Crispy Skin: Ensure the skillet is hot before adding the chicken. Searing the skin side first will render the fat and create a deliciously crispy texture. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees that the chicken is cooked through and safe to eat. Let it Rest: After baking, allow the chicken to rest for 5-7 minutes before serving. This helps the juices redistribute, keeping the meat moist and flavorful. {{image_2}} You can swap chicken thighs for other meats. Try bone-in chicken breasts for a lighter meal. If you prefer pork, use pork chops. For a vegetarian option, tofu works well. Just press the tofu to remove water, then marinate it. Adjust the cooking time based on what protein you choose. Adding flavors can make this dish even better. Try fresh herbs like basil or thyme. You can also add some red pepper flakes for heat. For a sweet twist, mix in orange juice or zest. If you like tang, add a splash of lemon juice. These flavors can give a whole new life to your dish. You can grill these chicken thighs for a smoky flavor. Start by marinating the chicken, then heat your grill. Cook on medium heat for about 6-8 minutes per side. For slow cooking, place the marinated chicken in a slow cooker. Cook on low for 6-8 hours. Both methods will give you juicy, tasty chicken. After you enjoy your Balsamic Honey Chicken Thighs, cool them to room temperature. Place the leftover chicken in an airtight container. This keeps the flavor fresh. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, preheat your oven to 350°F (175°C). Place the chicken thighs on a baking tray. Cover them with foil to keep the moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave. Heat in short bursts to avoid drying it out. For freezing, wrap each chicken thigh tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. Label the bag with the date. You can freeze the thighs for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. The best way to marinate chicken is to use a mix of flavors. Start with an acid, like balsamic vinegar. Add sweetness from honey. Olive oil keeps it moist. Combine minced garlic, herbs, salt, and pepper for extra taste. Make sure to coat the chicken well in the marinade. Let it sit for at least 30 minutes. For more flavor, marinate for up to 2 hours. This helps the chicken soak up all those yummy flavors. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes in the oven. Make sure the internal temperature reaches 165°F (75°C). Boneless thighs are great for quick meals. They still absorb the marinade well and stay juicy. You need to cook the chicken for about 25-30 minutes in the oven. Start by searing the skin-side down for 5-7 minutes. This gives it a nice crispy texture. After flipping, bake until the chicken is cooked through. Always check the internal temperature with a meat thermometer. It should reach 165°F (75°C) for safety. Many sides go well with Balsamic Honey Chicken Thighs. I recommend serving it with cooked quinoa or rice. Both are great for soaking up the tasty juices. You can also pair it with roasted veggies. A fresh salad adds crunch and brightness. Choose sides that balance the rich flavors of the chicken. This article provided a clear guide to making balsamic honey chicken thighs. We covered ingredients, step-by-step cooking, and tips for great results. You can explore variations, storage, and helpful FAQs. By following these steps, you create a tasty dish that family and friends will love. Enjoy cooking and feeding those you care about!$

Balsamic Honey Chicken Thighs

Deliciously marinated chicken thighs baked to perfection with a sweet and tangy balsamic glaze.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
1 sprig fresh rosemary for garnish
optional cooked quinoa or rice for serving

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, salt, and black pepper until well combined.
Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
Heat an oven-safe skillet over medium-high heat. Once hot, place the marinated chicken thighs skin side down in the skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and spoon some of the remaining marinade over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5-7 minutes.
Serve the chicken thighs drizzled with the pan juices, garnished with fresh rosemary. Pair with quinoa or rice if desired.

Notes

For deeper flavor, marinate the chicken for up to 2 hours.

Keyword balsamic, chicken, dinner, honey, thighs