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Baked Balsamic Chicken Recipe

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4.1 from 3 reviews

This Baked Balsamic Chicken recipe features tender, juicy chicken thighs baked in a rich, flavorful balsamic vinegar and honey sauce. With a perfect balance of sweet and savory notes, this easy-to-make dish comes together quickly and is ideal for a comforting weeknight meal or a casual dinner with friends. The sauce thickens beautifully in the oven, coating each piece for a delicious glaze that enhances the natural flavors of the chicken.

Ingredients

Chicken

  • 1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination)

Sauce

  • 1/4 cup (65 ml) balsamic vinegar
  • 2 1/2 tbsp / 50 ml soy sauce (all purpose or light, not dark soy sauce)
  • 1/4 cup (85 g / 65 ml) honey
  • 1/4 cup (45 g) brown sugar, loosely packed
  • 2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)

Instructions

  1. Preheat Oven: Preheat the oven to 180°C (350°F) to ensure it is ready for baking the chicken evenly.
  2. Prepare Baking Dish: Line a baking dish with foil and then with baking or parchment paper. This facilitates easy cleanup and prevents the sauce from sticking.
  3. Mix Sauce: In a bowl, combine the balsamic vinegar, soy sauce, honey, brown sugar, and minced garlic to create a balanced and flavorful sauce that will glaze the chicken.
  4. Arrange Chicken: Place the chicken pieces in the baking dish with the skin side down for thighs and wings. Arrange the pieces close together but ensure there's no more than 4 inches (10 cm) between each piece for optimal sauce reduction and even cooking.
  5. Pour Sauce and First Bake: Pour the prepared sauce evenly over the chicken. Bake in the preheated oven for 30 minutes to allow the chicken to start cooking and absorb the glaze.
  6. Flip Chicken and Add Sauce: Turn the chicken pieces over to skin side up, then spoon the sauce over them to ensure even coverage and caramelization.
  7. Second Bake: Continue baking for another 20 minutes or until the chicken is fully cooked through and the sauce has thickened into a sticky glaze.
  8. Rest and Serve: Let the chicken stand for 5 minutes after baking to allow juices to redistribute. Spoon extra sauce over the chicken before serving for enhanced flavor.

Notes

  • Note 1: Chicken thighs with skin and bone-in retain moisture and offer the best flavor, but drumsticks or wings can be used in any combination.
  • Note 2: Loosely packed brown sugar ensures correct sweetness and caramelization without overpowering the sauce.
  • Ensure the baking dish size keeps chicken pieces close enough to prevent the sauce from reducing too quickly or insufficiently.
  • Using light soy sauce is preferred to avoid overpowering the balsamic flavors with saltiness or darkness.
  • Allow resting time before serving to keep chicken juicy and the sauce properly absorbed.

Find it online: https://cozyplatter.com/baked-balsamic-chicken-recipe/