Balsamic Chicken Thighs
Succulent, flavorful, and irresistibly aromatic, these Balsamic Chicken Thighs are the perfect combination of simplicity and gourmet elegance. Marinated in a luscious blend of tangy balsamic vinegar, sweet honey, and bold spices like paprika and oregano, the bone-in, skin-on chicken thighs develop a crispy golden exterior while staying juicy and tender inside. This one-pan recipe delights with a seamless transition from stovetop searing to oven roasting, infusing every bite with rich, caramelized flavors thanks to the pan juices. Garnished with fresh parsley for a bright finish, this dish pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. With just 10 minutes of prep time, you'll love how easy and rewarding it is to bring restaurant-quality chicken to your table. Perfect for weeknight dinners or special gatherings, these balsamic chicken thighs are a must-try for every home cook.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried oregano, paprika, salt, and black pepper to make the marinade.
Place the chicken thighs into a large resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, sear the chicken thighs, skin side down, for about 3-4 minutes until the skin is golden and crisp. Flip the thighs and cook for an additional 2 minutes.
Pour the remaining marinade into the skillet around the chicken thighs. Transfer the skillet to the preheated oven.
Bake the chicken in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for extra flavor.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish the chicken thighs with freshly chopped parsley and serve immediately. Enjoy with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 52.7 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
