Vinegar Glazed Chicken
Transform your weeknight dinner into a gourmet experience with this irresistible Vinegar Glazed Chicken recipe. Featuring tender, juicy bone-in, skin-on chicken thighs, this dish boasts a perfectly balanced sweet-tangy glaze made from a luxurious blend of balsamic vinegar, apple cider vinegar, and honey. Caramelized onions, minced garlic, and the earthy aroma of fresh thyme enhance the sauce, which is finished with a touch of butter for a silky, glossy finish. Searing the chicken creates a golden, crispy skin, while simmering it in the flavorful glaze ensures it’s cooked to perfection. Serve this crowd-pleaser over creamy mashed potatoes or alongside roasted vegetables for a meal that’s hearty, elegant, and bursting with bold flavors. Perfect for both busy weeknights and weekend entertaining!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 0.5 cup balsamic vinegar
- 0.25 cup apple cider vinegar
- 3 tablespoons honey
- 0.5 cup chicken stock
- 4 sprigs fresh thyme sprigs
- 1 tablespoon unsalted butter
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Place the chicken thighs in the skillet, skin-side down, and sear for 6-8 minutes, or until the skin is golden and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes, or until softened.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Pour in the balsamic vinegar, apple cider vinegar, and honey. Stir well to combine and scrape up any browned bits from the skillet.
Add the chicken stock and thyme sprigs. Stir and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and registers an internal temperature of 165°F (74°C).
Remove the lid and increase the heat to medium. Allow the sauce to reduce and thicken for about 5-7 minutes.
Stir in 1 tablespoon of unsalted butter to create a glossy glaze.
Discard the thyme sprigs and serve the chicken thighs with the glaze spooned over the top. Pair with your favorite sides like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.8 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 438 mg | 9% | |
*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.
