Balsamic Chicken Thighs

I love balsamic vinegar, so I knew immediately that I would enjoy this balsamic chicken thighs dish. In addition to the use of balsamic vinegar, this recipe caught my eye because it is simple, consists of few ingredients and easy to clean up. It is also a healthy dish since it uses skinless chicken thighs and other healthy ingredients.

The preparation is as easy as it gets. All the ingredients, other than the chicken, are first combined into a Ziploc bag. Then, the chicken thighs are put in the bag and tossed until completely coated. After marinating the chicken in the fridge for at least an hour, it is baked in the oven. It’s that easy! The chicken came out tasty and really good. I like the mild taste of the balsamic vinegar. It was not too overpowering. My family enjoyed this simple dish with steamed rice and salad. Enjoy!

Cooking Tips

For perfectly cooked balsamic chicken thighs, consider using a meat thermometer. Chicken thighs are best cooked to an internal temperature of 165 degrees Fahrenheit. If you overcook them, they can become dry, which is not what you want. Also, let the chicken rest for a few minutes after baking. This helps the juices redistribute, making the meat more tender. If you like a bit of crunch, you can broil the chicken for the last few minutes of cooking. Just keep a close eye on it to avoid burning. Additionally, marinating the chicken overnight can enhance the flavors even more. Just make sure to flip the bag halfway through for even coating and flavor.

Serving Suggestions

Balsamic chicken thighs pair wonderfully with a variety of sides. For a balanced meal, serve them with steamed vegetables like broccoli or green beans. A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the dish nicely. If you want to keep it hearty, consider serving the chicken over a bed of quinoa or couscous. Both grains soak up the balsamic sauce beautifully. For a fun twist, you can also shred the chicken after baking and use it in tacos or wraps, adding some fresh avocado and salsa. The versatility of this dish makes it easy to switch things up based on what you have on hand.

Storage Instructions

After enjoying your balsamic chicken thighs, you can store leftovers in an airtight container in the fridge for up to three days. Make sure to let the chicken cool down to room temperature before sealing it up. If you want to keep it longer, consider freezing it. Just place the chicken in a freezer-safe bag, removing as much air as possible, and freeze for up to three months. When you are ready to enjoy the leftovers, thaw them in the fridge overnight. Reheat in the oven at a low temperature to keep the chicken moist. Microwaving works in a pinch, but it can dry the chicken out, so be cautious.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Sure, chicken breasts can work, but they might dry out more easily. If you go that route, keep an eye on the cooking time and maybe reduce it a bit.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently in the oven or microwave to keep them juicy.

What are some good side dishes to serve with balsamic chicken?

Steamed rice and a fresh salad are great options, but roasted veggies or mashed potatoes would also complement the flavors nicely. Just pick whatever sounds good to you.

Can I marinate the chicken longer than an hour?

Marinating overnight is totally fine and can really enhance the flavor. Just remember to flip the bag halfway to ensure even coating.

What should I do if the chicken is dry?

If the chicken turns out dry, it might be due to overcooking. Using a meat thermometer can help ensure you hit that perfect 165 degrees, and letting it rest after baking will help keep it juicy.

Balsamic Chicken Thighs

Liza Agbanlog

Juicy chicken thighs marinated in tangy balsamic vinegar and a hint of spice deliver bold flavors and tender texture, making weeknight dinners a breeze.

5 from 3 votes

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Prep Time 1 hour hr 5 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Calories 400 kcal

Ingredients

  

• 2 lb skinless, boneless chicken thighs
• Kosher salt and freshly ground black pepper
• ¾ cup balsamic vinegar
• ¼ cup olive oil
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano

Instructions

 

• Season chicken pieces with salt and pepper. Set aside.
• In a Ziploc bag, combine together the balsamic vinegar, olive oil, pepper flakes and oregano.
• Add chicken pieces, seal and toss to coat the chicken pieces completely. Marinate chicken in the fridge for at least an hour.
• Preheat the oven to 425 degree F.  Line a rimmed baking sheet with aluminum foil.
• Drain the chicken from the marinade and then place on the prepared baking sheet. Bake for 20 minutes or until cooked through.
• Serve with steamed rice and salad.

Notes

Recipe source: Daphne Oz as featured in the June 3, 2013 issue of People’s Magazine.

Nutrition

Calories: 400kcalCarbohydrates: 6gProtein: 36gFat: 28gSaturated Fat: 4gCholesterol: 150mgSodium: 500mgSugar: 3g

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