Soya Sauce and Balsamic Vinegar Chicken
Elevate your weeknight dinners with this irresistibly flavorful Soya Sauce and Balsamic Vinegar Chicken recipe. Featuring tender, juicy boneless chicken thighs marinated in a bold combination of soy sauce, balsamic vinegar, garlic, and a hint of honey, this dish strikes the perfect balance of savory, tangy, and sweet. A quick pan-sear followed by a simmer in the marinade ensures a glossy, caramelized coating that’s bursting with depth. With a prep time of just 10 minutes and optional chili flakes for a touch of heat, this recipe is a dream for busy cooks craving gourmet results. Garnished with fresh parsley and best served over rice, mashed potatoes, or steamed vegetables, this one-pan wonder is sure to become your new favorite. Perfect for those seeking a fast and delicious chicken dinner!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 3 cloves Garlic (minced)
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 teaspoon Salt
Instructions
In a medium bowl, combine soy sauce, balsamic vinegar, minced garlic, honey, black pepper, and chili flakes (if using). Mix well to create the marinade.
Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 20 minutes or up to 2 hours in the refrigerator for deeper flavor.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, remove the chicken thighs from the marinade (reserve the marinade) and place them in the skillet.
Cook the chicken for 5-6 minutes on one side, or until browned. Flip the chicken and cook for another 5-6 minutes, ensuring the chicken is cooked through (internal temperature of 165°F or 74°C).
Reduce the heat to medium and pour the reserved marinade into the skillet. Let it simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the chicken pieces.
Transfer the cooked chicken to a serving plate and spoon the thickened sauce from the skillet over the top.
Garnish with freshly chopped parsley and serve warm with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 22.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1286 mg | 27% | |
*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.
