Balsamic Glazed Chicken Thighs
Balsamic Glazed Chicken Thighs are a delicious and vibrant dish that balances sweet and savory flavors while using simple ingredients. This recipe transforms traditional glazed chicken into a lighter option by utilizing high-quality balsamic vinegar and minimizing refined sugars.
Ingredients
- 6 to 8 pieces Chicken Thighs, bone-in or boneless, skin-on preferred
- 1/2 cup Balsamic Vinegar, good quality aged
- 2 tablespoons Honey, can substitute with maple syrup
- 4 cloves Garlic, minced or pressed
- 1 tablespoon Dijon Mustard
- 2 tablespoons Olive Oil, extra virgi
- 1 sprig Fresh Rosemary, finely chopped
- 2 teaspoons Fresh Thyme, leaves removed from stems
- Salt and Black Pepper, to taste
- 1/4 teaspoon Red Pepper Flakes, optional
Instructions
- Remove the chicken thighs from the refrigerator about 15 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and black pepper.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down in the pan. Sear them for about 5 to 7 minutes without moving them.
- While the chicken sears, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, rosemary, and thyme in a small bowl.
- Flip the chicken thighs over so the skin side is facing up. Carefully pour off any excess fat from the pan, leaving about a tablespoon for flavor. Pour the balsamic mixture into the skillet.
- Transfer the skillet to a preheated oven at 400°F (200°C). Roast the Balsamic Glazed Chicken Thighs for 15 to 20 minutes until the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven. Place the chicken on a plate and tent it loosely with foil. Put the skillet back on the stovetop over medium heat. Simmer the remaining liquid for 3 to 5 minutes until it thickens into a syrupy glaze.
- Drizzle the thickened sauce over the Balsamic Glazed Chicken Thighs right before serving. Garnish with a few extra fresh herbs.
Notes
Selecting the right ingredients is crucial. Use skin-on, bone-in thighs for the most flavor. A good quality balsamic vinegar is essential for the glaze. This recipe is adaptable; you can use boneless, skinless thighs for a lighter option or add vegetables for a one-pan meal.