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Homemade Honey Balsamic Chicken Thighs photo

Honey Balsamic Chicken Thighs

This Honey Balsamic Chicken Thighs recipe is a delicious blend of sweet and tangy flavors that’s perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup balsamic vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup unsulphured molasses
  • 1/2 cup honey
  • 3 cloves garlic (minced)
  • 2 small onions (halved)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground sweet paprika
  • 1/2 teaspoon kosher salt
  • 1 tablespoon melted coconut oil
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 4 sprigs thyme
  • Ground black pepper (to taste)

Equipment

  • Mixing bowl
  • Baking dish
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk

Method
 

Instructions:
  1. In a large mixing bowl, combine the juice of 1 blood orange (reserve the other for later), balsamic vinegar, low-sodium soy sauce, unsulphured molasses, honey, minced garlic, ground ginger, ground sweet paprika, and kosher salt. Whisk together until well combined.
  2. Add the boneless, skinless chicken thighs to the marinade. Ensure each piece is well coated. Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
  3. Preheat your oven to 400°F (200°C). This temperature will help the chicken thighs cook evenly and develop a beautiful caramelized glaze.
  4. While the oven is preheating, drizzle the melted coconut oil into a baking dish. Arrange the halved onions and radishes on the bottom of the dish. These will soak up the delicious flavors as they roast.
  5. Remove the chicken from the marinade and place it on top of the vegetables in the baking dish. Pour any remaining marinade over the chicken.
  6. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Halfway through baking, you can baste the chicken with the juices in the dish for extra flavor.
  7. While the chicken is baking, slice the remaining blood orange into wedges. Once the chicken is done, remove it from the oven, and garnish with fresh thyme sprigs and the orange wedges. Finish with a sprinkle of ground black pepper to taste.

Notes

  • Allow the chicken to marinate longer for enhanced flavor.
  • Check the chicken's internal temperature to avoid overcooking.
  • Basting the chicken ensures a moist and flavorful result.