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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Ingredients
- 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
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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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.
Made it tonight and it was a hit. Marinated overnight and followed directions exactly except broiled 3 minutes and my thighs were flavorful and perfectly done. Served with rice pilaf and broccoli.
I’m so happy to hear that you enjoyed the recipe! Served with rice pilaf and broccoli sounds great!
This was flavorful and my family loved it. I served over rice and with stir fry veggies. I did make a mistake! The chicken thighs that I had were skinless. I followed the recipe despite that misstep on my part and it still tasted great and my family all helped themselves to 2nd servings! They all voted “Make it Again”!
Love reading this, Candice! I’m thrilled your family enjoyed the recipe!
Very easy recipe. Made this today and served it with sauteed broccolini angel hair pasta (the italian in me had to make macaroni)and it was knock down great. The chicken was bedded over the broccolini pasta and the flavors melded together wonderfully. Will definitely be making this again. Winner!
AMAZING! I’m thrilled you enjoyed the recipe, Dawn!
Fixed this for tonight’s dinner and everyone enjoyed it. Will be making again.
I’m so happy to read this, Kristina!
Great flavors and so easy to put together! Made as written and we loved it.
I’m so happy to read this, Vicki!
My husband absolutely loved it!!!
I’m so happy to read this, Erica!
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!
I only have skinless, boneless thighs in my fridge right now, do you think it would work with those?
That should work!
Can you sear chicken on stove top first to get the crispy skin then bake it ??
Hi there, Renee! That should work! Just be sure to adjust the baking time accordingly. :)
How long should I cook for wings? You recipe sounds delish!
Made this 3 nights ago…sorta. Red wine vinegar, powdered garlic spice, same for the onion & ginger, it still came out amazing. Even better cold the second night. Tonight I took the time & used fresh herbs, fresh ginger (doubled), doubled soy sauce, plus threw in a take-out package of wasabi. It’s marinating now for tomorrow’s dinner. Can’t wait!!!
Thank you for the amazing recipe!
So glad you enjoyed the recipe, Tom!
OH MY…I just made this for dinner and it was DELICIOUS! Thank you!
So glad you enjoyed the recipe, Anisa!
Ok….so just an update….just finished dinner and it was DELICIOUS!!!! This glaze is one of the tastiest I have ever had! This is definitely going on our regular rotation and I will also be serving it at dinner parties. We put the extra sauce in little ramikens beside out plates and although we glazed the chicken with plenty of sauce we could not help dipping in our little bowls for more! Folks, if you haven’t tried this…you should! YUMMY!!! Thank you so much again for the recipe!!!! :)
Awesome! So glad you enjoyed the recipe and thanks so much for your comments, Karla!
Have this in the oven right now and can’t wait to try it in a bit! Thinking with my oven the thighs will definitely take longer than 30 minutes tho….probably closer to 45. I am really looking forward to this dinner! Serving with roasted garlic potatoes and roasted garlic cauliflower! Smells amazing in here!!! Thanks for the recipe!
I’ve made this twice now and it is soooooo delicious! I was thinking of using the marinade/glaze on wings for a party coming up. Does anyone know how to adjust the cooking times?
I followed the recipe and used it for Skinless Boneless Chicken Breast. Because the honey allows moisture into dry Breast meat better than thighs. I also don’t eat skin so the moisture is an issue sometimes. But I don’t use cornstarch. I used everything else, didn’t save the marinade to do the boil on top of the stove because of time and I did turn on the broiler after 30 mins of cooking for the glaze effect. Came out amazing.
So glad you enjoyed it, Tay!
I know it’s been a while since you asked but if you are still wondering . . .
There are gluten free tamari sauces available as well as coconut aminos. Bragg’s Aminos are also GF. The coconut aminos are much lighter and a little sweeter than tamari or Bragg’s and they are really tasty.
Wow, this recipe was a disaster for me! The honey from the marinade started burning about 10 minutes into cooking. Everyone knows sugar burns but your pictures just looked so yummy so I gave it a shot. I won’t be making this again, haha!
Kelly, this looks awesome. It may sound crazy but I have never used ginger… I imagine it’s a key ingredient? Can’t go with out it, can I? I have all the other ingredient and my mouth is watering to try this. If not I’ll have to go get some ginger… but honestly, not even sure what it looks like or how it comes. I’ve only ever seen ginger roots… is that what I’d have to buy? Thanks for the help.
Hi Sandy! No worries. Yes, you’ll want to buy the fresh ginger root, peel it with a spoon and then grate it to get all the delicious flavor. You can also mince it, if that’s easier for you. Enjoy!
Made this last nigjt. The kitchen smelled wonderful and chicken was loaded with lots of flavor! This marinade is a keeper and I am pretty hard to impress. Next time I will do bone in chicken breasts.
The chicken looks great, but cooking time was much longer in my gas oven. :) flavored are lovely but I completely messed up the glaze and had to throw it away. :( ( didn’t stir fast enough and had big lumps of set gluten like jelly which I had to sieve out and even then the glaze was beyond help)
Just an update. I used this same marinade with the addition of crushed red pepper and orange zest and made an Orange Beef Stir Fry last night. Again, it was awesome, and my guests were nearly licking their plates clean.
I used thin sliced steaks, chopped onion, snow peas, and shaved carrots, and served it over steamed brown rice. But you can use whatever veg turns you on. Give it a shot. It’s more than worth it.
Tamari is a gluten free substitute for soy sauce. We use it all the time since my husband is on a gluten free diet. It’s found in the international aisle with the soy sauces.
Could this be done in a crock pot? I know it won’t glaze the same, but maybe flavor would still be as good? If yes, how long would you cook it for? Thank you!
Thank you for the nice recipe, Kelly.
Ok, I tried this recipe tonight, and I have only one constructive criticism. The cooking time should be closer to 50 minutes or an hour at 350 degrees before switching to the broiler. Half an hour left the meat a little questionable close to the bone. (Also, I’m in Florida, so altitude isn’t the issue.)
That being said, this marinade / glaze is absolutely amazing. I did reduce the amount of honey to 1/4 cup and added the corn starch as a slurry, but the flavor was spot on.
Thank you for posting this recipe. It will be a go to for Asian style chicken for me. Even for satay this marinade would be great.
This was crazy good. I am telling you, rarely EVERYONE clears their plate – we have many “fussy’s”. But tonight dinner was quiet and nothing to rinse before the dishwasher. Thank you thank you! Looking forward to trying many more of your recipes.
Awesome! This is what I LOVE to hear, Kari :)
Kelly, does the quality of the balsamic vinegar matter in this recipe? I have a grocery store shelf bottle and i also have a 25 year aged bottle. I’m thinking the grocery store bottle is fine with this recipe as it is reduced down after it’s marinated. Please share your thoughts and thanks for the recipe.
Hi Cindi! Nope! The quality won’t matter at all, so feel free to use whatever you have :)
Do you cover the chicken as it’s baking with aluminum foil?
Hi Kelly! Nope! You cook it just as directed above, no covering needed :)
just wondering if it can be cooked without the skin
Hi! You’ll want to keep the skin on while the chicken thighs bake, as it guarantees they’ll stay moist and tender. But you can very easily remove the skin after you bake the chicken thighs then glaze them and enjoy!
This was easy and amazing. Thank you for the recipe. Made it with Broccoli and Spaghetti squash
So glad you enjoyed the recipe, Deanna! Love the sides you paired this with :)
These look fabulous! I almost exclusively cook with thighs for the flavor and moistness. Breasts be gone!
sweet + tart is one of my favorite flavor combinations with chicken, so this honey balsamic deal is right up my alley!! and agreed, chicken thighs are tots underrated :)
I’m a total thigh girl! Will be making this soon!
These look so glossy and amazing! Can’t wait to try this one.
We eat a lot of chicken thighs here, since they tend to be less expensive and this is definitely going on the menu! They look amazing!
Kelly, these Honey Balsamic Baked Chicken Thighs were completely tasty and a hit with my family. I had them marinating for 4 hours which yielded a terrific flavor…I’ll be making them again letting them go the full 24 next time. Great recipe, and thanks for sharing!
Awesome! So glad you all enjoyed the recipe, Brooks!
Oh snaaaaap, these chicken thighs look amazing. That glaze! Those flavors! Pinned!
These look amazing!! I’m not a huge fan of thighs, but this marinade sounds absolutely delicious. Love all the flavors! Pinned :)
Looks so tasty! But do you have any ideas for a GF alternative to soy sauce?
This recipe is so up my alley! I am totally putting this on my “to try” list!
Thanks Kelly, Sounds awesome both ways =)
Hi, I am a newbie to your site, only a few weeks old and have fallen in love with everything =)
Would you be able to tell me what you have served with these chicken delights please ( what you have them with in the picture )
Thankyou
Welcome to Just a Taste, Kim! And thanks so much for your comment :) I usually serve these chicken thighs with brown rice, but they’d also be great over noodles tossed in some of the extra glaze. Enjoy!
This looks awesome!
That glaze! Wow — so beautiful!
LOVE this…my kinda dinner!
This chicken looks so good! I just made a dish that is honey balsamic, but you have me craving the flavors again!