Honey Balsamic Chicken Thighs
I found this recipe in my wife’s recipe files. It turned out great. The combination of honey and balsamic really works well together. You will not be disappointed with the sauce. If you feel “wild” try adding some hot sauce to give it some heat.
Honey Balsamic Chicken Thighs
I found this recipe in my wife’s recipe files. It turned out great. The combination of honey and balsamic really works well together. You will not be disappointed with the sauce. If you feel “wild” try adding some hot sauce to give it some heat.
Cooking Instructions
- 1
Mix all the marinade ingredients; balsamic vinegar, honey, soy sauce, olive oil, ginger, scallion, and garlic.
- 2
Place chicken thighs in a plastic bag and pour in the marinade. Work the chicken around to coat. Marinate for a minimum of 2 hours.
- 3
Preheat oven to 350°F. Line a baking sheet/pan with aluminum foil and spray with oil. Remove chicken from bag and let excess marinade drip off. Place chicken on baking sheet skin side down. Save marinade. Put chicken in oven and bake for 30 minutes.
- 4
After 30 minutes check temperature of the chicken. Should be at least 165°F. If it is turn over the chicken so skin is now on top. Change oven to “broil” and broil chicken until the skin is crispy, about 3-5 minutes.
- 5
Transfer the marinade from the bag to a small saucepan. Pour in any drippings from the baking pan into the saucepan. Bring to a boil (very important since raw chicken was in the marinade) and then whisk in the cornstarch mixture. Continue boiling until you get a syrup/glaze like consistency, but as soon as you add the cornstarch you should be at the right consistency.
- 6
After taking the chicken out of the oven let it rest for 5-10 minutes. Brush the chicken with the glaze. Plate the chicken and serve the extra glaze on the side. Enjoy!
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