Get ready to transform your weeknight dinner routine with these unbelievably delicious Balsamic Glazed Chicken Thighs! This recipe strikes the perfect balance between sweet and savory, creating a sticky, caramelized glaze that coats tender, juicy chicken to perfection. It’s an elegant dish that’s surprisingly simple to make, destined to become a new staple in your kitchen.
Ingredients
• ½ cup / 120 ml balsamic vinegar
• 1/3 cup / 80 ml low-sodium soy sauce
• 3 tablespoons / 45 ml Yacon syrup (or maple syrup)
• 4 tablespoons / 60 ml olive oil
• 3 tablespoons / 45 ml chili sauce
• 2 tablespoons / 30g minced garlic (about 6 cloves)
• Salt and black pepper, to taste
• 8 (6-ounce / 170g) grass-fed, bone-in, skin-on chicken thighs
• 1 tablespoon sesame seeds, for garnish (optional)
Instructions
1. Directions
2. In a medium bowl, whisk together the balsamic vinegar, soy sauce, Yacon syrup, olive oil, chili sauce, and minced garlic. Season with salt and pepper.
3. Pour half of the marinade into a large resealable bag with the chicken thighs. Reserve the other half of the marinade. Seal the bag, shake well to coat, and refrigerate for at least 1 hour.
4. While the chicken marinates, preheat your oven to 425°F (220°C).
5. Pour the reserved, unused marinade into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until it thickens into a glaze. Remove from heat and set aside.
6. Remove the chicken from the bag, discarding the used marinade. Arrange the thighs in a single layer in a 9×13-inch baking dish.
7. Brush the cooked glaze generously over the chicken thighs.
8. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. Garnish with sesame seeds and serve hot.
Nutritional Information
• Nutrition (per serving)
• Calories: 406
• Fat: 19.6g
• Fiber: 0.1g
Pro Tips
• For an extra crispy, caramelized finish, switch the oven to broil for the last 2-3 minutes of cooking. Watch carefully to prevent burning.
• Use a meat thermometer to ensure the chicken is perfectly cooked to an internal temperature of 165°F (74°C) without drying it out.
• If you don’t have Yacon syrup, you can easily substitute it with an equal amount of maple syrup or honey for a similar sweet and sticky glaze.
FAQ
Q: Can I use something other than Yacon syrup
A: Yes, you can easily substitute Yacon syrup with an equal amount of maple syrup or honey. Both will create a delicious sweet and sticky glaze for the chicken.
Q: How do I get the chicken skin extra crispy
A: For an extra crispy, caramelized finish, switch your oven to the broil setting for the last 2-3 minutes of cooking. Be sure to watch it very closely during this time to prevent the glaze from burning.
Q: Can I use boneless skinless chicken thighs for this recipe
A: Absolutely! If using boneless, skinless chicken thighs, you will need to reduce the baking time. Start checking for doneness around 20-25 minutes, ensuring the internal temperature still reaches 165°F (74°C).
Q: How long should I marinate the chicken
A: You should marinate the chicken for at least 1 hour to allow the flavors to penetrate. For a deeper flavor, you can marinate it for up to 4 hours in the refrigerator.
