Chicken thighs are a favorite of mine because they’re inexpensive, easy to prepare, tender, juicy, and quite versatile. So I was really excited when they went on sale last week. I’m always looking for new ways to season them up or infuse flavor (see Maple Dijon Chicken Thighs, Honey Sriracha Chicken Thighs, and Soy Dijon Chicken Thighs), but decided to go with something very simple and delicious this time around. So I mixed up a very basic marinade with balsamic vinegar, garlic, a little freshly ground pepper, soy sauce for salt and depth, and a touch of brown sugar to balance the acids. The sweet and tangy marinade absorbed right into the tender meat and gave these Balsamic Chicken Thighs more flavor than a girl could ask for.
I served these tasty Balsamic Chicken Thighs with some Skillet Potatoes and Green Beans, but they’d also be great with some rice or pasta to soak up all the delicious juices (just spoon it from the baking dish over top of your plate). Or, just make sure have some crusty bread on hand for sopping.
I love baking chicken thighs in the oven because it’s easy and hassle free, but this recipe would also work quite well on the grill. The little bit of brown sugar in the marinade will caramelize on the outside of the chicken for a deep, caramel-y flavor. Oooh, I’m so happy it’s outdoor grilling weather again! I <3 spring!
Balsamic Chicken Thighs
Servings 4Ingredients
- 2 Tbsp olive oil ($0.32)
- 2 cloves garlic ($0.16)
- 1/4 cup balsamic vinegar ($0.80)
- 2 Tbsp brown sugar ($0.04)
- 1 Tbsp soy sauce ($0.10)
- Freshly cracked black pepper ($0.10)
- 4 boneless skinless chicken thighs ($2.40)
- Fresh parsley for garnish (optional) ($0.25)
Instructions
- Mince the garlic and combine it in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and a healthy dose of freshly cracked pepper (about 20 cranks of a pepper mill). Place the chicken thighs in a shallow dish or heavy duty zip top bag and pour the marinade over top. Marinate the chicken in the refrigerator for 1 to 8 hours. (You can do this before you leave for work in the morning.)
- Preheat the oven to 375 degrees. Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
- Remove the chicken from the oven after 45 minutes and sprinkle a handful of freshly chopped parsley over top.
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Notes
Nutrition
How to Make Balsamic Chicken Thighs – Step by Step Photos
To make this super simple marinade, just mince two cloves of garlic, then combine them in a bowl with 2 Tbsp olive oil, 1/4 cup balsamic vinegar, 2 Tbsp brown sugar, 1 Tbsp soy sauce, and a healthy dose of freshly cracked pepper (I use this McCormick grinder). While fancy balsamic vinegars ARE usually better tasting, I just used a basic, widely available brand (this one) and it tasted quite good. I’ll save my good stuff for sprinkling over salads or dipping some nice bread in.
Place four (or six) boneless, skinless chicken thighs in a shallow dish and pour the marinade over top. You can also do this in a heavy-duty zip top bag (probably a gallon size), but I was out of those. Refrigerate the meat and marinade for one to eight hours so it can soak up all that goodness. I don’t bother trimming the fat off the meat because a lot of it melts off the chicken as it bakes (plus, I like the flavor), but you can before adding the marinade, if you prefer.
When you’re ready to cook, preheat the oven to 375 degrees. Pour the meat and all the marinade into a baking dish (you can spritz it with non-stick spray to help cleaning later, if you wish). Bake the chicken for 45 minutes, using a spoon or baster to bathe the meat with the juices once or twice during cooking.
Sprinkle the Balsamic Chicken Thighs with a handful of chopped fresh parsley for garnish (or fresh basil if you have it growing in your garden!) and serve. NOM.
What a pretty springtime meal! I just need some bread to get all those yummy juices from the Balsamic Chicken Thighs into mah mouth!
This is my go-to when we have chicken thighs in the freezer. It’s quick and easy for the crazy nights during the week and even my chicken hating husband loves it! I can honestly say I have never been disappointed by any of your recipes I have tried. Keep ’em coming!
This recipe was delicious loved it will make again..I made mashed potatoes and put gravy all over mummy mummy!
Delicious! I didn’t have time to marinate. So I just baked the chicken in the sauce. Served it over rice. Will definitely make it again!
Hey, whenever i make this recipe it is amazing!! The only problem i have is that the marinade sort of burns on the pan in the oven. It bubbles up some, and turns to floating black burned clumps. It also cakes on the pan and makes the pan impossible to clean. Why is this? is my oven too hot?
Yep, I would try lowering the heat a little. The heat setting can depend a lot on your stove and the type/thickness of your skillet, so sometimes you have to adjust it a little. :)
Made this several times and there was always a lot juice with the chicken when done so this time I poured it all out into a small sauce pan and made gravy to go on mashed potatoes and the chicken. My daughter, who does not typically like gravy, thought it was real good.
I made these awhile back and they were so easy and delicious! Even my husband, who HATES vinegar, thought they were good. I blogged about it. :) http://itjustdawned.blogspot.com/2015/09/balsamic-boneless-chicken-thighs.html#.VoV6xrIo6ig
Approx. how many pounds of chicken did you use? My chicken thighs look bigger than yours, and I want to make sure I have enough sauce for them
This would be enough sauce for up to about 1.5 lbs. boneless thighs. :)
Thank you!!
I just made this for dinner tonight and the results were fantastic! Best marinade I have prepared thus far. I love it due to its simplicity, quick prep, and affordability (I had all the ingredients at hand). It made for juicy & delicious chicken thighs. Thank you for this recipe, will definitely add it to my go to’s. PS- We had it with pearl couscous, avocado, & broccoli; great meal!
I made this last night – could only find breasts or wings and I probably should’ve gone with the wings. I’m no good at chicken breasts…they were a bit dry. But the marinade was SO GOOD! I’m trying to go more vegetarian and I’m definitely going to use this marinade for baked tofu! (I’m not so good at baked tofu either, but I could eat a brick with this marinade) I’m already looking forward to using it again!
Just made this last night and the whole family loved it! I used bone in thighs (I removed the skin first) since that’s what I had on hand, and cooked for an hour instead of the 45 minutes. Definitely will be making again!
Can I pop some veggies (maybe mushrooms and carrots) in with the chicken?
Yep! Carrots would be amazing.
Can you do this in a slow cooker? Would you alter it in anyway for slow cooker?
You can, but it will be a little different because slow cookers are a wet heat cooking method and ovens are a dry heat. So, they will be a bit waterier because nothing evaporates during the cooking and the chicken will be super tender (not such a bad thing!). :)
So using chicken breast instead might work out in the slow cooker?
Yes, I would think so. :)
Excellent! I prepped this as a freezer meal a couple weeks ago when I got a monster sized package of “managers special” chicken thighs 2 days before their expiration date. Defrosted the marinated chicken and dumped it all in a casserole dish and baked it. (Actually, my husband baked it and made a veggie, following my instructions, it whiled I was at the gym!) easy homemade and cheap dinner for the win!! My family of 4 enjoyed it. This will go in the freezer meal rotation!
I’ve made these one other time and they were delicious. Even my boyfriend who is not a chicken fan loved it. I am looking forward to making them again tonight and serving over steamed rice with some of the yummy sauce.
I made this tonight, and it was wonderful. I added in some rosemary from the garden, and used bone in chicken thighs. thank you!!!!