Serves 4
175 min
Balsamic Chicken
Recipe GLPR3715085c29fe5c
Tender bone-in chicken thighs glazed in a rich, sweet and tangy balsamic marinade infused with honey, brown sugar, fresh rosemary, and garlic. Slow-roasted until golden and juicy, then finished with a bright garnish of fresh parsley. A restaurant-quality dish that comes together with minimal effort through overnight marinating and simple oven cooking.
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Ingredients
1¼ lbs Bone-in, skinless chicken thighs
½ cup Balsamic vinegar
½ cup Honey
½ cup Brown sugar
¼ cup Soy sauce
5 sprigs Fresh rosemary sprigs
5 cloves Garlic cloves, halved
2 tbsp Toasted sesame seeds
¼ cup Chopped fresh flat-leaf parsley
Directions
In a large resealable plastic bag, combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and halved garlic cloves. Seal the bag and shake vigorously for about one minute until the brown sugar is fully dissolved and the marinade is well combined.
Open the bag and add the chicken thighs, turning and pressing gently to ensure they are completely coated with the marinade. Seal the bag, press out as much air as possible, and place on a plate (to catch any drips). Refrigerate for at least 2 hours; overnight marinating produces the best flavor.
When ready to cook, preheat the oven to 375°F (190°C).
Remove the chicken from the marinade and transfer the thighs to a baking dish, arranging them skin-side down. Carefully pour the marinade (including the rosemary and garlic) into the dish around the chicken. Reserve any extra marinade in a small bowl for basting if needed.
Place the baking dish in the preheated oven and bake for 45 minutes. Every 15 minutes, carefully baste the chicken with the pan marinade using a spoon. The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh without touching bone, or when the juices run completely clear when pierced with a fork.
Remove the baking dish from the oven. If desired, use tongs to pluck out and discard the rosemary sprigs. For a smoother glaze, carefully strain the pan marinade through a fine-mesh sieve into a small bowl.
Divide the chicken thighs among four serving plates. Drizzle with the pan sauce, sprinkle with toasted sesame seeds and fresh chopped parsley, and serve immediately while hot.
