Balsamic Chicken Thighs
Juicy, flavorful, and foolproof, these balsamic chicken thighs are pan-seared then oven-baked for crispy skin and tender meat, coated in a sweet-tangy glaze. A budget-friendly, weeknight-friendly recipe that tastes like a restaurant dish.
Equipment
- oven-safe skillet (cast iron preferred)
- Mixing bowl
- Tongs
- Meat thermometer
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1/3 cup balsamic vinegar
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp honey
- 1 tsp dried rosemary (or fresh)
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 medium onion, sliced (optional)
Instructions
- Pat chicken thighs dry with paper towels. Season generously with salt and pepper. Let rest for at least 30 minutes.
- Whisk together balsamic vinegar, olive oil, garlic, honey, and rosemary. Taste and adjust seasoning if needed.
- Place chicken thighs in a dish or bag and pour marinade over. Refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 425°F (220°C). Heat an oven-safe skillet over medium-high. Sear thighs skin-side down for 4–5 minutes until golden and crispy.
- Flip thighs and transfer skillet to oven. Bake 20–25 minutes, until internal temperature reaches 165°F (74°C).
- Optional: Reduce leftover marinade into a glaze. Brush onto thighs during final minutes of cooking.
- Let chicken rest 5–10 minutes before serving. Serve with roasted vegetables, risotto, or arugula salad.
Notes
Use good quality balsamic vinegar for best results. Marinate thighs for at least 2 hours (overnight preferred). For maximum flavor, reduce leftover marinade into a glaze and brush it on during the last minutes of cooking. Avoid overcrowding the pan to keep skin crispy, and let the meat rest 5–10 minutes before serving. Store leftovers in the fridge up to 4 days or freeze up to 3 months.
Nutrition
Calories: 345kcalCarbohydrates: 9gProtein: 26gFat: 22gSaturated Fat: 5gCholesterol: 115mgSodium: 420mgSugar: 7g
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