Dinner just got easier and tastier! These Balsamic Chicken Thighs are incredibly flavorful, cooked to perfection, and come together with minimal fuss. It’s a fantastic weeknight meal that tastes like you spent hours in the kitchen, but you won’t.
Key Ingredients & Substitutions
- Chicken Thighs: Bone-in, skin-on chicken thighs are best for flavor and juiciness, but boneless, skinless chicken thighs work too (cooking time may vary).
- Balsamic Vinegar: Use a good quality balsamic for the best results. Apple cider vinegar can be a substitute in a pinch for acidity, but the flavor will be different.
- Garlic: Fresh garlic cloves are key here. Garlic powder can be used but won’t give the same depth.
- Honey: Balances the tang of the balsamic. Maple syrup or brown sugar are good alternatives.
- Soy Sauce: Adds umami and saltiness. Tamari or coconut aminos work for gluten-free options.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5-3 lbs total)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the Balsamic Glaze:
* ½ cup balsamic vinegar
* ¼ cup honey
* 4 cloves garlic, minced
* 2 tablespoons soy sauce
* 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
* ¼ teaspoon red pepper flakes (optional, for a little heat)
Optional Garnish:
* Fresh parsley, chopped
How Much Time Will You Need?
- Total Time: 40-45 minutes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet (cast iron works great) or baking dish, small bowl, whisk.
Step-by-Step Instructions
1. Prepare the Chicken Thighs
Pat your chicken thighs dry with paper towels. This helps the skin get nice and crispy. Season both sides generously with salt and pepper.
2. Make the Balsamic Glaze
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, soy sauce, Italian seasoning, and red pepper flakes (if using). This simple glaze is where all the magic happens for these balsamic chicken thighs.
3. Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs, skin-side down, in the hot skillet. Sear for 6-8 minutes until the skin is golden brown and crispy. Don’t move them too much!
4. Flip and Add Glaze
Flip the chicken thighs so they are now skin-side up. Pour the prepared balsamic glaze evenly over and around the chicken. Make sure each thigh is coated.
5. Bake to Perfection
Transfer the skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). The sauce will thicken and become wonderfully sticky.
6. Rest and Serve
Remove the skillet from the oven and let the balsamic chicken thighs rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken moist and tender. Garnish with fresh parsley if desired.
Storage Instructions
Leftover balsamic chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in a skillet on the stovetop until heated through.
Frequently Asked Questions (FAQ)
Can I use boneless, skinless chicken thighs?
Yes, but the cooking time will be shorter. Start checking for doneness around 15-20 minutes in the oven.
Do I have to sear the chicken first?
Searing creates crispy skin and helps render some of the fat, adding depth of flavor. While technically optional, it’s highly recommended for the best balsamic chicken thighs.
My sauce didn’t thicken. What can I do?
If your sauce is too thin, remove the chicken and simmer the sauce on the stovetop over medium heat for a few minutes until it reduces and thickens to your liking.
Can I prepare the balsamic glaze ahead of time?
Absolutely! You can whisk the glaze ingredients together up to 2-3 days in advance and store it in an airtight container in the fridge.
What pairs well with these balsamic chicken thighs?
They are delicious with roasted vegetables like broccoli or asparagus, mashed potatoes, rice, or a simple green salad.
