Description
A quick, flavorful oven-baked balsamic chicken with a tangy-sweet glaze of balsamic, lemon, honey, garlic, and herbs — perfect for busy weeknights.
Ingredients
- Balsamic Marinade & Glaze:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic glaze (or 3 tbsp balsamic vinegar + 1 tsp honey)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- Chicken:
- 8 boneless, skinless chicken thighs (about 1.5 lbs)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Whisk together olive oil, balsamic glaze, tomato paste, honey, lemon juice, garlic, thyme, oregano, and paprika until thick and glossy.
- Pat chicken dry and season both sides with salt and pepper. Place chicken in a large bowl or zip-top bag and pour the marinade over, tossing to coat.
- Marinate 10–15 minutes for a quick option, or 2–4 hours (or overnight) in the refrigerator for deeper flavor.
- Arrange thighs in a single layer in a baking dish or oven-safe skillet, spooning extra marinade over the top.
- Bake 25–30 minutes, or until internal temperature reaches 165°F (74°C). For extra caramelization, broil 1–2 minutes at the end.
- Let rest 5 minutes. Spoon pan juices over the chicken and garnish with fresh herbs before serving.
Notes
Use thighs for juiciness. If using breasts, pound to even thickness and reduce bake time to 18–22 minutes. Save pan juices as a sauce for rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main
- Method: Oven
- Cuisine: American