Easy Balsamic Chicken

This easy balsamic chicken recipe produces juicy, tender chicken thighs coated in a flavorful balsamic glaze with garlic, herbs, and a touch of honey. Perfect for weeknight dinners or meal prep, this baked chicken pairs well with vegetables, rice, or potatoes. Simple ingredients and quick preparation make it a flavorful and convenient protein option for any meal.

Ingredients

For the Balsamic Marinade:

• 1/4 cup extra virgin olive oil
• 3 tablespoons balsamic glaze (store-bought is fine)
• 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

For the Chicken:

• 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
• Kosher salt and black pepper, to taste

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Instructions

1. Prepare the Marinade: In a large bowl, whisk together olive oil, balsamic glaze, tomato paste, honey, and lemon juice. Add minced garlic, thyme, oregano, and paprika. Whisk until well combined.
2. Season the Chicken: Pat chicken thighs dry and season generously with kosher salt and black pepper on both sides.
3. Marinate: Add the chicken to the bowl with the balsamic marinade and toss to coat evenly. Let sit for a few minutes while preheating the oven. For deeper flavor, cover and refrigerate for a couple of hours.
4. Bake: Preheat the oven to 425°F (220°C) and place a rack in the center. Transfer chicken to a baking dish or oven-safe skillet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

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Why You’ll Love This Recipe

• Juicy, tender chicken with a rich balsamic flavor.
• Quick and easy to prepare for weeknight dinners.
• Simple ingredients create a flavorful, balanced dish.
• Works well for meal prep and reheats beautifully.

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Tips

• Pat chicken dry: Ensures better searing and caramelization.
• Marinate longer: Letting it sit for 1–2 hours enhances the flavor.
• Check temperature: Use a meat thermometer to avoid overcooking.
• Even coating: Toss chicken in marinade to ensure every piece is flavorful.

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Variations and Substitutions

• Chicken breasts: Substitute thighs with boneless chicken breasts, adjusting cooking time slightly.
• Herbs: Swap thyme for rosemary or sage for a different aroma.
• Sweetness: Add brown sugar or maple syrup instead of honey for a richer glaze.
• Spicy kick: Include crushed red pepper flakes or smoked paprika.

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FAQs

Q: Can I make this ahead of time?
A: Yes. Marinate the chicken and store it in the fridge for up to 24 hours before baking.

Q: Can I cook this on the stovetop?
A: Yes, sear the chicken in a skillet over medium heat for 5–6 minutes per side, then reduce heat and simmer until cooked through.

Q: How long does leftover balsamic chicken last?
A: Store in an airtight container in the fridge for up to 3–4 days.

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Serving Suggestions

• Serve with roasted vegetables or a simple green salad.
• Pair with mashed potatoes, rice, or quinoa for a complete meal.
• Drizzle extra balsamic glaze on top for presentation and flavor.
• Slice and add to sandwiches or wraps.
• Top with fresh herbs like parsley or thyme for garnish.