Easy Balsamic Chicken
Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Perfectly easy to make.
Equipment
- Mixing bowl
- baking dish
- oven
Ingredients
Balsamic chicken marinade
- ¼ cup extra virgin olive oil
- 3 tablespoon balsamic glaze store-bought is fine
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 1 lemon juice of
- 4 to 5 cloves large garlic minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
For the chicken
- 8 boneless and skinless chicken thighs (about 1 ½ pounds)
- Kosher salt for seasoning
- black pepper for seasoning
Instructions
Preparation
- In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.
- Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
- Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).
- Heat the oven to 425 degrees F and adjust a rack in the middle.
- Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).
Notes
Marinate the chicken ahead of time for better flavor. Leftovers can be refrigerated for 3 to 4 days.
Nutrition
Serving: 1pieceCalories: 287.8kcalCarbohydrates: 7.9gProtein: 29.6gFat: 15.3gSaturated Fat: 2.8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 8.7gTrans Fat: 0.1gCholesterol: 143.1mgSodium: 350.2mgPotassium: 444.9mgFiber: 1gSugar: 3.3gVitamin A: 224.2IUVitamin C: 12.6mgCalcium: 33.5mgIron: 1.8mg
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