Name: Baked Balsamic Chicken Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination); 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)

Description

This Baked Balsamic Chicken recipe features tender chicken thighs cooked in a deliciously tangy and sweet balsamic sauce made with honey, brown sugar, soy sauce, and garlic. The chicken is baked to perfection, resulting in juicy meat with a caramelized glaze that’s perfect for a comforting weeknight meal.

Ingredients

Scale

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)

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F), ensuring it’s at the perfect temperature for baking the chicken evenly.
Prepare Baking Dish: Line a baking dish with foil and then baking or parchment paper to make cleanup easier and prevent sticking.
Make Sauce: In a bowl, thoroughly mix together the balsamic vinegar, soy sauce, honey, brown sugar, and minced garlic to create a flavorful sauce.
Arrange Chicken: Place the chicken pieces in the baking dish, skin side down for thighs and wings. Make sure the chicken pieces are close enough (no more than 4 inches apart) so the sauce reduces properly without drying out.
Pour Sauce and Bake First Half: Pour the prepared sauce evenly over the chicken. Bake in the oven for 30 minutes to start infusing the flavors.
Turn Chicken and Bake Second Half: After 30 minutes, carefully turn the chicken over and spoon some of the sauce over the pieces to coat the other side. Continue baking for another 20 minutes, or until the chicken is fully cooked and the sauce has thickened into a glaze.
Rest and Serve: Allow the chicken to stand for 5 minutes out of the oven. Then spoon any remaining thickened sauce over the chicken before serving to enhance flavor and moisture.

Notes

Use bone-in, skin-on chicken for best flavor and moisture retention.
Light soy sauce is preferred over dark to keep the sauce balanced and not too overpowering.
Adjust sweetness by modifying the amount of honey and brown sugar if desired.
Ensure sauce coverage is uniform so chicken pieces absorb flavor evenly.