Easy Balsamic Chicken
Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Ready in just over 30 minutes. I used boneless, skinless chicken thighs, but you can use use chicken breasts, if you prefer (see the recipe notes).
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 large garlic cloves, (minced)
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- 8 boneless and skinless chicken thighs, ((about 1 ½ pounds))
- Kosher salt and black pepper
Instructions
- 1
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.
- 2
Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
- 3
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).
- 4
Heat the oven to 425 degrees F and adjust a rack in the middle.
- 5
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).