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Unbelievably Delicious Balsamic Glazed Chicken Thighs – vegetarian recipe
Stav Kogan

Unbelievably Delicious Balsamic Glazed Chicken Thighs

Transform your weeknight dinner 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.
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Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 8 serving
Calories: 406
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (120 ml / 4.1 fl oz) balsamic vinegar
  • 1/3 cup (80 ml) low-sodium soy sauce
  • 3 tablespoons (45 ml / 1.5 fl oz) Yacon syrup (or maple syrup)
  • 4 tablespoons (60 ml / 2 fl oz) olive oil
  • 3 tablespoons (45 ml / 1.5 fl oz) chili sauce
  • 2 tablespoons (30 g / 1.06 oz) minced garlic (about 6 cloves)
  • Salt and black pepper, to taste
  • 8 (6-ounce / 170g / 6 oz) grass-fed, bone-in, skin-on chicken thighs
  • 1 tablespoon (15 ml / 0.5 fl oz) sesame seeds, for garnish (optional)
  • 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.

Method
 

  1. Directions
  2. In a medium bowl, whisk together the balsamic vinegar, soy sauce, Yacon syrup, olive oil, chili sauce, and minced garlic.
  3. Season with salt and pepper.
  4. Pour half of the marinade into a large resealable bag with the chicken thighs.
  5. Reserve the other half of the marinade. Seal the bag, shake well to coat, and refrigerate for at least 1 hour.
  6. While the chicken marinates, preheat your oven to 425°F (220°C).
  7. Pour the reserved, unused marinade into a small saucepan.
  8. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until it thickens into a glaze.
  9. Remove from heat and set aside.
  10. Remove the chicken from the bag, discarding the used marinade.
  11. Arrange the thighs in a single layer in a 9x13-inch baking dish.
  12. Brush the cooked glaze generously over the chicken thighs.
  13. Bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  14. Garnish with sesame seeds and serve hot.

Nutrition

Calories: 406kcalCarbohydrates: 10gProtein: 32gFat: 19.6g

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