Balsamic Chicken Thighs
Balsamic chicken thighs are juicy, flavorful way to prepare the budget friendly main. Made with simple ingredients for an easy weeknight dinner, this easy chicken recipe is full of tangy flavor.
Balsamic chicken thighs make everyone happy.
They are easy to put together, with only 15 minutes of active prep.
And they are easy on the wallet, with chicken thighs being less expensive than chicken breasts.
Plus the chicken thighs cook up tender and juicy while the balsamic sauce adds just the right balance of savory and slightly sweet flavor.
And that means it will get everyone to the table happily.
Pair it with rice, potatoes, or a quick vegetable and dinner is done!
Ingredients
To make these you’ll need:
- Oil– Extra virgin olive oil
- Garlic– Minced or pressed
- Balsamic vinegar– There’s no substitute
- Sugar– Brown
- Soy sauce– You can use light soy sauce if you prefer
- Black pepper
- Chicken thighs– Boneless, skinless chicken thighs trimmed of fat
- Parsley– Fresh parsley for garnish
How to Make
These balsamic chicken thighs are so easy to make!
Just whisk the oil, garlic, balsamic, brown sugar, soy sauce, and pepper together until they are combined.
Then press the prepared chicken thighs down into the sauce so the sauce covers them.
Cover the bowl tightly with plastic wrap and let the chicken marinade for 30 minutes to an hour.
After it has marinated, transfer the chicken to a baking dish and pour the marinade over top of the thighs.
Bake at 375 degrees for 45 minutes, spooning the marinade out over the chicken 2 or 3 times during the cooking time to keep the chicken juicy.
Serve warm and enjoy!
Serving
Serve these balsamic chicken thighs with your favorite sides. We like them with:
- mashed potatoes
- baked potatoes
- steam rice
- green beans
- broccoli
- pasta
Serve them with whatever sounds good to you!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in the oven until warmed through, basting with a fresh batch of marinade if needed.
Tips and Tricks
- I recommend using kitchen sheers to trim the chicken thighs of fat. It’s the easiest way to remove the fat without sacrificing meat. If you use kitchen sheers to trim the chicken thighs, be careful since they’re sharp.
- You can do this with chicken legs or even chicken breasts if you prefer, but you will have to adjust the cooking time. Chicken legs are safe to eat at 165F but tender at 175-195. Chicken breasts at 165 as well.
- Adjust the seasoning to suit your taste. You can always add more garlic or even a sprinkle of crushed red pepper flakes.
Other Chicken Thigh Recipes
Balsamic chicken thighs get everyone around the table quick with their tangy sweet flavor!
Make them and enjoy!
Looking for other chicken thigh recipes?
Try these:
- Crispy Italian Chicken Thighs
- Pan Seared Chicken Thighs With Garlic Gravy
- Lemon Feta Sheet Pan Chicken
If you’ve tried these BALSAMIC CHICKEN THIGHS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Balsamic Chicken Thighs
Ingredients
- 2 tbsp extra virgin olive oil
- 4 cloves garlic minced or pressed
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- black pepper to taste
- 6 boneless, skinless chicken thighs trimmed of fat
- fresh parsley for garnish
Instructions
- To a small mixing bowl add the oil, garlic, vinegar, sugar, soy sauce and pepper. Whisk them together until evenly combined.2 tbsp extra virgin olive oil, 4 cloves garlic, 1/4 cup balsamic vinegar, 2 tbsp brown sugar, 1 tbsp soy sauce, black pepper
- Add the prepared chicken to the sauce then gently toss together until the chicken's evenly combined. Press the chicken down into the sauce then cover the bowl tightly with plastic wrap, and let it marinate for 30 minutes to 1 hour.6 boneless, skinless chicken thighs
- Transfer the chicken to a baking dish and pour the marinade evenly out overtop.
- Bake at 375° for 45 minutes, using a spoon to spoon the marinade overtop 1-2 times during baking.
- Serve warm and enjoy!
Notes
- I recommend using kitchen sheers to trim the chicken thighs of fat. It's the easiest way to remove the fat without sacrificing meat. If you use kitchen sheers to trim the chicken thighs, be careful since they're sharp.
- You can do this with chicken legs or even chicken breasts if you prefer, but you will have to adjust the cooking time. Chicken legs are safe to eat at 165F but tender at 175-195. Chicken breasts at 165 as well.
- Adjust the seasoning to suit your taste. You can always add more garlic or even a sprinkle of crushed red pepper flakes.
Nutrition
