Balsamic Chicken
Succulent chicken thighs marinated in a delightful mixture of balsamic glaze, olive oil, and aromatic herbs, perfect for both weeknight dinners and special occasions.
Ingredients
For the Marinade
- 1/4 cup extra virgin olive oil High-quality for best flavor.
- 3 tablespoons balsamic glaze Use a good quality glaze.
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 4 to 5 large cloves garlic, minced
- 1 tablespoon fresh thyme Can substitute with other herbs.
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
For the Chicken
- 8 pieces boneless and skinless chicken thighs Approximately 1 1/2 pounds.
- to taste Kosher salt For seasoning.
- to taste Black pepper For seasoning.
Instructions
Preparation
- In a large mixing bowl, pour in the extra virgin olive oil, followed by the balsamic glaze.
- Add the tomato paste, honey, and the juice of one lemon.
- Mince the garlic cloves and add them to the bowl along with fresh thyme, dried oregano, and sweet paprika. Whisk until fully combined.
- Season the chicken thighs generously with kosher salt and black pepper.
- Place the seasoned chicken thighs into the marinade and toss until fully coated. Allow to marinate for at least a few minutes or up to 2 hours for best results.
Cooking
- Preheat your oven to 425°F (220°C).
- Transfer the marinated chicken thighs to a baking dish, ensuring they are laid out flat and not crowded.
- Bake in the preheated oven for 25 to 30 minutes until the internal temperature reaches 165°F (75°C).
Serving
- Allow the chicken to cool slightly before serving.
- Serve alongside roasted vegetables, rice, or in a fresh salad.
Notes
For best flavor, use high-quality ingredients. Let the chicken rest after cooking for juices to redistribute. Variations include adding vegetables to the baking dish or experimenting with different herbs.