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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- 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 ¼ 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.
Very easy recipe. I actually had everything in my kitchen to make it. I didn’t change a thing it was great!
Yay! I’m so thrilled you enjoyed the recipe, Debi!
Just ok. Family all agreed that it was just ok but wouldn’t want it again.
I’m sorry you and your family didn’t enjoy the recipe, Julie.
Excellent recipe. Chicken was moist, sauce was flavorful.
I’m thrilled you enjoyed the recipe, Jane!
Awesome recipe. Will definitely make again.
I’m so thrilled you enjoyed the recipe, Christine!
Added crushed red pepper to it and 1/3. C of light brown sugar… side of rice and broccoli… General Tso’s home made. I love this recipe even without my upgrades. And I’m gluten free so I cannot rave enough about this.
I’m thrilled you enjoyed it, Heather!
I buy enough ingredients to prep 6 dinners at a time with this recipe. Freeze it in gallon ziplock bags and pull out to defrost in the fridge the night before. This is one of my favorite go-to weeknight recipes! Freezes amazingly well and makes cooking a breeze. I usually make rice and a side of stir fried onions and asparagus.
I’m so thrilled you’ve been enjoying the recipe, Leana!
Loved this recipe. Outstanding. Will make it again. Thanks
I’m so thrilled you enjoyed the recipe, Bobbie Bell!
This was outstanding. Loved it. Will make it again. Thanks
Made recently and really loved it the sauce! I did replace the ginger with slightly more Sage. Had to make extra sauce as it will be great on a lot of other proteins, especially pork or ham. Can make chicken/pork in Sous Vide, then coat and broil to create glaze.
I’m so glad you enjoyed the recipe, John!
30 minutes was nowhere close to enough time to cook the chicken. Bright red blood was still coming out of my thighs. I’m waiting on the finished product.
Hi there – It depends how thick the thighs are, but you can adjust the baking time as needed.
Absolutely awesome. I cooked some of the thighs with Brussels sprouts in the cast iron skillet. This is definitely a keeper. Thanks for sharing.
I’m so thrilled you enjoyed the recipe, Deb!
I made this for dinner and it was DELICIOUS! The perfect balance of sweet and tangy. Served with steamed broccoli and white rice. Definitely a keeper!
Can this recipe use boneless, skinless chicken breasts or tenderloins instead of thighs?
That should work, Debbie! You’ll just likely need to adjust the baking time :)
Could this be put kn the marinade and then frozen for later? Not sure if marinade will hold up after freezing. My family loves this recipe amd i want to keep some ready on hand! Thanks!
Hi Jillian! I’ve never tried freezing them but I don’t see why not!
Could this chicken be grilled outside? It sounds delicious.
Absolutely! Just make sure your grill is well-oiled.
I made this just as written. I was not able to cook it the night I prepared the ingredients but had no worries and let it marinate for 24 hrs. The chicken after baking, was juicy, tender and flavorful. I served it with rice so everyone could pour the sauce over it. The only complaint I received was they wished I had doubled the recipe so they could eat more chicken. Thank you for a great recipe that my family loves.
Awesome! So glad you enjoyed the recipe, Mary!
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