This wonderful chicken thighs recipe is flavored with honey and balsamic vinegar, a mixture that simply can’t be beat.
It’s a recipe that shows us that sometimes simple is best.
The slightly sweet taste of balsamic vinegar is a perfect accompaniment to the chicken and of course a little honey just makes things even better.
And garlic in any recipe puts it on my list of favorite foods.
Garlic is also so healthy for us. It’s actually on our list of 10 Healthiest Foods that you will find here.
The list of reasons we should eat more garlic is long. Honey too has health benefits for us. Eating honey is not the same as eating white sugar. If you get pure, raw unpasturized honey it is an excellent source of nutrients.
This delightful recipe for balsamic chicken thighs comes from a cookbook called Poor Girl Gourmet: Eat in Style on a Bare Bones Budget
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You will find a review of the cookbook here.
This is a simple recipe, but don’t let that fool you.
This recipe is good enough to serve anyone any time, from the family meals with your pickiest youngster to elegant entertaining.
This chicken recipe is gluten free. If you cut the honey in half it would probably be alright for most diabetics too. 1/4 though will probably be too much for most diabetics.
Honey Balsamic Chicken Thighs
Ingredients
- 1 1/2 pounds chicken thighs, bone-in, skin-on, about 4 thighs
- Kosher salt
- Freshly ground black pepper
For the Glaze:
- 2 tablespoons olive oil, extra virgin
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
Instructions
- Preheat the oven to 375°F.
- Place the chicken thighs, skin side up, in a small roasting pan. Season the thighs with salt and pepper. Bake the thighs at 375°F until the skin is crispy and the juices run clear when the thighs are pierced with a fork, 40 to 45 minutes.
- While the chicken roasts, combine the olive oil, honey, vinegar, and garlic. Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, add salt and pepper to taste, and let stand for 5 minutes to allow for the proverbial thickening upon standing.
- Once the chicken is done, baste each thigh with the glaze and serve them.
Notes
Poor Girl Gourmet Tips:
- A little bit of oil helps to slick the path of honey, so I measure the oil in a liquid cup measure first, pour it into the pan or bowl where its use is required, then add the honey to the cup measure. The coating of oil allows the honey to slide out of the cup measure with no hassle whatsoever. And we are fond of no hassle, no doubt.
- You can imagine that this glaze would also be quite good on chicken wings, chicken legs, or Perfect Roasted Chicken; or drizzled over pork chops, ribs, or even a tenderloin. If you are inclined to use this on a larger meat surface area than the thighs, simply increase the honey to 1/2 cup and the balsamic vinegar to 1/4 cup, keeping the oil and garlic quantity the same. Simmer as instructed, let stand to thicken as instructed, and use it at will.
Nutrition
I would serve this beautiful chicken with roasted potatoes, steamed broccoli and a large salad.
That said, you can serve it with just about anything you want. How about a side of pasta with olive oil or Chinese noodles. So many things would mix and match really well with this tasty chicken recipe.
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If you love this recipe for chicken thighs, try our sticky chicken wings recipe too.
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