Easy Balsamic Chicken
Suzy Karadsheh
Category
Entree
Cuisine
Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 Minutes
Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Ready in just over 30 minutes. I used boneless, skinless chicken thighs, but you can use use chicken breasts, if you prefer (see the recipe notes).
Ingredients
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¼ cup extra virgin olive oil
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3 tablespoon balsamic glaze
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1 tablespoon tomato paste
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1 teaspoon honey
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1 lemon, juice of
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4 to 5 large garlic cloves, minced
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1 tablespoon fresh thyme
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1 teaspoon dried oregano
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½ teaspoon sweet paprika
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8 boneless and skinless chicken thighs, (about 1 ½ pounds)
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Kosher salt and black pepper
Balsamic Chicken Marinade
For The Chicken
Directions
In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.
Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).
Heat the oven to 425 degrees F and adjust a rack in the middle.
Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).
Recipe Note
- Marinate the chicken ahead of time. If you have time, allow the chicken thighs to sit in the balsamic marinade in the fridge for 2 to 4 hours. This will really amp up the flavor.
- Chicken Breast Option: For best results, use chicken breasts that are similar in thickness. To do this, lightly pound each breast with a meat mallet. Chicken breasts baked at 425 degrees will take about 18 minutes or so to fully cook, and it does help to start the chicken covered in the oven for the first 10 minutes or so.
- Leftovers and Storage: Allow any cooked balsamic chicken to cool, then transfer to a tight-lid container and refrigerate for 3 to 4 days.
Nutrition
Calories 288, Fat 15.3 grams, Monounsaturated Fat 8700 milligrams, Sodium 350.2 milligrams, Sugar 3.3 grams, Calcium 33.5 milligrams, Carbs 7.9 grams, Saturated Fat 2.8 grams, Trans Fat 0.1 grams, Potassium 444.9 milligrams, Iron 1.8 milligrams, Protein 29.6 grams, Polyunsaturated Fat 2400 milligrams, Cholesterol 143.1 milligrams, Fiber 1 grams, Vitamin C 12.6 milligrams
