Sweet and Tangy Honey Balsamic Chicken Thighs Recipe

Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes

Craving a chicken recipe that is both simple and packed with flavor? This Honey Balsamic Chicken Thighs Recipe combines the rich sweetness of honey with the tanginess of balsamic vinegar, creating a dish that’s sure to please everyone at your table. It’s perfect for busy weeknights or relaxed family dinners.

Imagine tender, juicy chicken thighs coated in a luscious glaze that caramelizes beautifully in the oven. This dish doesn’t just taste great; it also fills your kitchen with an irresistible aroma that will make your mouth water. You can serve it alongside roasted vegetables or a fresh salad for a well-rounded meal.

The Perfect Weeknight Chicken Recipe

These Honey Balsamic Chicken Thighs are tender, succulent, and bursting with flavor. The sweet and tangy glaze creates a delightful contrast that elevates this simple chicken recipe to a whole new level, making it a family favorite.

Ingredients

4 bone-in, skin-on chicken thighs
1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Make the Marinade: In a bowl, whisk together honey, balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
Prepare the Chicken: Place chicken thighs in a baking dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Bake the Chicken: Bake the chicken thighs in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
Glaze and Serve: During the last 10 minutes of baking, spoon some of the sauce over the chicken to enhance the glaze. Once done, remove from the oven, garnish with chopped parsley, and serve hot.