Tangy, sticky and deeply savory chicken with hardly any effort. Balsamic vinegar does an incredible job paired with garlic, honey, fresh thyme, and soy sauce. This is the marinade I come back to whenever I want dinner to feel a little special without actually trying hard.
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Balsamic Chicken Thighs
Skip the 5 p.m. chaos and stop staring blankly into the fridge, hoping to come up with an easy yet interesting dinner for the family. This chicken tastes like something you’d order at a restaurant, not something you threw together in five minutes on a busy weeknight.
The marinade is very simple, and you’re likely have all the ingredients on hand. It requires zero specialty shopping trips, plus boneless, skinless chicken thighs are incredibly forgiving.
Ingredients
Pro Tip
Pour any leftover marinade into a small saucepan and simmer it for 3 to 4 minutes until slightly reduced. Drizzle it over the cooked chicken as a sauce. It’s one extra step that makes the whole dish feel finished.
Balsamic Chicken
An effortless Balsamic chicken recipe with fresh falvors and sticky sweet glaze. It needs just 5 minutes to prep and transforms simple pantry staples into a gorgeous, caramelized dinner the whole family will love.
Servings: 5 Servings
Instructions
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In a big bowl or a heavy duty Ziploc bag, mix the marinade ingredients together.
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Add the chicken and mix, making sure the chicken is well coated.
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Marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor penetration.
Grilling pan (indoor)
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Heat a grilling pan over medium high heat for 2-3 minutes. Place chicken thighs on the hot pan and cook for 4-5 minutes undisturbed.
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Flip to the other side and cook for another 4-5 minutes until fully cooked and the internal temperature reached 165°F/75°C.
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Transfer to a plate and let it rest for 5 minutes before cutting and serving.
Outdoor Grill:
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Preheat your grill to medium high heat. Clean and oil the grates thoroughly.
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Place the chicken thighs directly on the grates. Close the lid and cook for about 5–7 minutes.
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Flip the chicken over and cook for another 4-5 minutes or until the internal temperature reached 165°F/75°C.
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Remove from the grill and let the meat rest for 5 minutes before serving.
Notes
- Keep an eye on the heat! If you notice the outside of the chicken is darkening too fast before the inside is cooked through, lower the heat slightly (or move the chicken to the cooler, indirect-heat side of an outdoor grill) to let it finish cooking safely without burning the sugars.
Nutrition
Calories: 471kcal | Carbohydrates: 6g | Protein: 30g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 576mg | Potassium: 403mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
How to Make Balsamic Chicken
1- In a large bowl, whisk together the chopped garlic, salt, pepper, fresh thyme, soy sauce, honey, olive oil, and balsamic vinegar until well combined.
Mix in chicken thighs, ensuring every piece is evenly coated.
2- Cook in an outdoor grill or a grilling pan according to directions above.
FAQs
Yes, you absolutely can! However, because chicken breasts are much leaner than thighs, they dry out more easily. Reduce the cooking time slightly, or until they reach an internal temperature of 165°F/75°C.
While overnight marinating gives the best flavor, try not to go past 24 hours. Balsamic vinegar’s acidity will start breaking down the chicken’s protein fibers over time, leaving you with a mushy texture instead of a tender one.
Yes! If you don’t have fresh thyme sprigs on hand, you can substitute it with ½ teaspoon of dried thyme. Dried herbs are much more concentrated than fresh, so a little goes a long way.
Allow any leftovers to cool completely before transferring them to an airtight container. They will keep beautifully in the refrigerator for up to 3 to 4 days, making them fantastic for quick lunches.
You can actually freeze the chicken in the marinade! Place the raw chicken and marinade together in a freezer safe bag, squeeze out the excess air, and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before cooking, and it will marinate perfectly as it defrosts.
Serve with
This dish is incredibly versatile! It pairs beautifully with
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