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Honey Balsamic Baked Chicken Thighs
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Ah, chicken thighs. One of the most underrated ingredients, if you ask me. They’re cost effective, full of flavor and pretty darn hard to mess up when it comes to achieving a fall-off-the-bone feast. Add a marinade-turned-glaze to the mix and this recipe for Honey Balsamic Baked Chicken Thighs is the newest addition to my weeknight recipe repertoire.
Sweet meets tangy in this flavor-packed entrée, which begins with an overnight marinade starring fresh ginger, garlic, soy sauce, honey, balsamic vinegar and sliced scallions. After a long soak, the chicken thighs head into the oven for the secret one-two punch when it comes to perfectly cooking poultry: You bake, and then you broil. Finish it all off with a sticky glaze, and all this easy make-ahead meal is missing is a fork and your favorite side dish.
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Honey Balsamic Baked Chicken Thighs
- 1/2 cup balsamic vinegar
- 1/4 cup low sodium soy sauce
- 1/2 cup honey
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 2 Tablespoons chopped scallions
- 1/2 teaspoon salt
- 6 large bone-in, skin-on chicken thighs (about 2 1/4 lbs)
- 1 Tablespoon cornstarch
In a large sealable bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, minced ginger, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours.
When ready to bake, preheat the oven to 350ºF with the rack in the center. Line a baking sheet with foil.
Remove the chicken from the bag and reserve the marinade. Shake off any excess marinade from the chicken thighs and arrange them skin side down on the baking sheet. Bake the chicken for 30 minutes.
Remove the chicken from the oven and flip the thighs skin side up. Turn the oven to broil, and if necessary, adjust the baking rack so it is about 8 inches from the broiler. Return the chicken to the oven and broil for about 5 minutes until the skin is crisped and the chicken reaches an internal temperature of at least 165ºF. (The chicken juices should run clear, rather than pink.) While the chicken is cooking, transfer the marinade to a medium saucepan.
Whisk together the cornstarch with 2 tablespoons water. Bring the marinade to a boil then whisk in the cornstarch mixture and continue boiling the marinade, whisking intermittently, until it thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.) Remove the glaze from the stove and set it aside.
Remove the cooked chicken from the oven, brush it with the prepared glaze and serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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