Description
This Easy Balsamic Chicken recipe features tender, juicy chicken thighs marinated in a flavorful mixture of balsamic glaze, olive oil, herbs, and spices, then baked to perfection. A simple yet delicious dish perfect for weeknight dinners or meal prepping, offering a rich balance of tangy and savory flavors in just 35 minutes.
Ingredients
Scale
Marinade Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoon balsamic glaze (store-bought is fine)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 1 lemon, juice of
- 4 to 5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
Main Ingredient
- 8 boneless and skinless chicken thighs (about 1½ pounds)
- Kosher salt and black pepper, to taste
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice. Add the minced garlic cloves, fresh thyme, dried oregano, and sweet paprika and whisk again until all ingredients are well combined.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper to enhance flavor and help crisp up the skin during baking.
- Marinate the Chicken: Add the seasoned chicken thighs to the marinade bowl and toss thoroughly to coat each piece. You can set the chicken aside briefly for a few minutes if pressed for time, or cover and refrigerate for a couple of hours to allow the flavors to penetrate deeply.
- Preheat the Oven: Preheat your oven to 425°F (220°C) and adjust a rack to the middle position to ensure even heat distribution during baking.
- Bake the Chicken: Transfer the marinated chicken thighs to a baking dish or heat-safe skillet in a single layer. Place in the center rack of the preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The chicken should be juicy with a nicely caramelized exterior.
Notes
- For best flavor, marinate the chicken for at least 1 hour or overnight in the refrigerator.
- Use a meat thermometer to check for doneness—chicken should reach 165°F internally.
- If using skin-on thighs, the skin will crisp up beautifully with this method.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- This recipe pairs well with roasted vegetables, rice, or a fresh green salad.
