Best Balsamic Chicken Thighs
Best Balsamic Chicken Thighs are a flavorful, easy dish that brings restaurant-quality taste to your table. This balsamic chicken recipe is a must-try. Make these chicken thighs, share with loved ones, and enjoy the tangy, savory goodness!
Ingredients
- ¼ cup 60ml extra virgin olive oil
- 3 tbsp 45ml balsamic reduction (or balsamic vinegar with ½ tsp honey)
- 1 tbsp 15g concentrated tomato paste
- 1 tbsp 15ml honey
- 2 tbsp 30ml fresh lemon juice (from 1 lemon)
- 4 –5 large garlic cloves minced
- 1 tbsp 3g fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp sweet paprika
- 8 boneless skinless chicken thighs (about 1.5 lbs/680g)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Make the Marinade
- In a large bowl, I whisk ¼ cup olive oil, 3 tbsp balsamic reduction, 1 tbsp tomato paste, 1 tbsp honey, and 2 tbsp lemon juice until smooth. I add 4–5 minced garlic cloves, 1 tbsp thyme, 1 tsp oregano, and ½ tsp paprika, whisking to combine for this balsamic chicken.
Season the Chicken
- I pat 8 chicken thighs dry with paper towels, then season with ½ tsp salt and ¼ tsp black pepper for even flavor in these Best Balsamic Chicken Thighs.
Marinate
- I toss the chicken in the marinade, ensuring each piece is coated. I let it marinate for 10 minutes at room temperature or cover and refrigerate for 2 hours (or overnight) for deeper flavor in this balsamic chicken.
Preheat and Bake
- I preheat the oven to 425°F (220°C), placing a rack in the middle. I transfer the marinated chicken to a baking dish or oven-safe skillet and bake for 25–30 minutes, until the internal temperature reaches 165°F (74°C), for juicy Best Balsamic Chicken Thighs.
Rest and Serve
- I let the chicken rest for 5 minutes to lock in juices, then serve warm with the balsamic sauce drizzled over these chicken thighs.