Description
This Balsamic Chicken is my go-to recipe when I want something delicious without spending hours in the kitchen. Chicken thighs (or breasts!) get marinated in a sweet-tangy balsamic glaze loaded with garlic and herbs, then baked until perfectly caramelized. The result? Juicy, flavorful chicken with a gorgeous sauce that’s perfect over rice, pasta, or with crusty bread. It’s gluten-free, dairy-free, and can be prepped ahead for easy weeknight meals. Total crowd-pleaser!
Ingredients
For the Marinade:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic glaze (or a good-quality balsamic vinegar reduction)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- Kosher salt & freshly ground black pepper, to taste
For the Chicken:
- ~1.5 lb (≈ 700 g) boneless, skinless chicken thighs (or chicken breasts)
Friendly Notes:
- No balsamic glaze on hand? Simmer regular balsamic vinegar for about 10 minutes until it’s thick and syrupy.
- Fresh thyme is lovely, but I use dried half the time and nobody notices.
- Chicken thighs are juicier, but breasts work just fine—just watch the cook time.
Instructions
In a mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced garlic, thyme, oregano, paprika, and a good pinch of salt and pepper. You should end up with a thick, syrupy marinade that smells AMAZING. Seriously, you’ll want to dip everything in this!
Pat the chicken pieces dry with paper towels — this helps the seasoning stick better. Season both sides generously with salt and pepper. Don’t be shy here!
Place the chicken in the bowl with the marinade (or transfer everything to a resealable bag if that’s easier). Toss to coat thoroughly.
If you have time: Cover and refrigerate for 2–4 hours, or even overnight. This gives the flavors time to really penetrate the chicken, and you’ll notice a BIG difference in taste.
If you’re short on time: Let it rest at room temperature for at least 10–15 minutes while your oven preheats. It’ll still be delicious!
Preheat your oven to 425°F (≈ 220°C). This higher temperature helps caramelize the glaze beautifully.
Arrange the marinated chicken in your baking dish or oven-safe skillet in a single layer — don’t overcrowd! Pour any extra marinade over the chicken (that’s liquid gold right there).
Bake for about 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (≈ 74°C). The chicken should be fully cooked with juices running clear, and the glaze should be thick and caramelized.
Remove from the oven and let rest for a minute or two, this helps the juices redistribute. Serve hot with your favorite sides. That gorgeous glaze in the pan? Drizzle it over everything!
Notes
- Marinating overnight makes a huge difference. The acid tenderizes the meat, and the flavors get deeper.
- If you’re using chicken breasts, pound them to an even thickness. Thick spots take longer to cook, and thin spots dry out.
- Store-bought balsamic glaze saves time. I always keep a bottle in my pantry.
- Add a splash of white wine to the pan before baking for a richer sauce.
- Don’t crowd the pan. Give each piece space so it roasts instead of steams.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean