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Balsamic Chicken Recipe

This sweet and tangy balsamic chicken recipe guarantees perfectly caramelized, juicy chicken thighs every time with just a few simple pantry staples.
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Prep Time 5 minutes
Cook Time 14 minutes
Marinating Time 2 hours
Total Time 2 hours 19 minutes
Servings: 5 Servings
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Method Notes

Ingredients
  

  • ⅓ cup balsamic vinegar ⅓ cup balsamic vinegar
  • ¼ cup extra virgin olive oil ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced 2 cloves garlic, minced
  • 1 tablespoon honey 1 tablespoon honey
  • 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried) 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
  • ½ teaspoon Italian seasoning ½ teaspoon Italian seasoning
  • 2 pounds boneless skinless chicken thighs 2 pounds boneless skinless chicken thighs
  • parsley, chopped (for garnish) parsley, chopped (for garnish)

Method
 

  1. Combine the balsamic vinegar, olive oil, minced garlic, honey, rosemary and Italian seasoning in a large gallon-sized ziploc bag.
  2. Add the chicken and massage the bag so the marinade covers all the chicken. Place in the fridge for 2 hours up to overnight.
  3. Preheat the grill to medium-high heat for 10 minutes. Oil the grates and place the chicken, smooth side down for 7 to 8 minutes.
  4. Flip the chicken and grill for an additional 5-7 minutes on the other side until it reaches an internal temperature of 165°F.
  5. Remove from the fridge at the same time you turn on the oven to preheat it to 400°F. Transfer chicken to a baking dish or baking sheet and bake for 15 to 20 minutes or until the internal temperature reaches 165°F.
  6. Tent with foil and let it rest for 10 minutes before garnishing with parsley and serving.

Notes

For the absolute best results, use an aged balsamic vinegar if possible, as its thicker consistency creates a richer glaze. Never serve unboiled marinade that has touched raw meat; boil it for 5 minutes if you wish to use it as a sauce.