Description
This delicious Baked Balsamic Chicken recipe features tender chicken thighs coated in a rich, tangy balsamic vinegar glaze with hints of honey, brown sugar, and garlic. Perfectly baked to juicy perfection, this easy-to-make dish is ideal for a comforting family dinner.
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)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the chicken evenly.
- Prepare Baking Dish: Line a baking dish with foil and then baking or parchment paper to prevent sticking and make cleanup easier.
- Mix Sauce: In a bowl, combine balsamic vinegar, soy sauce, honey, brown sugar, and minced garlic, mixing thoroughly to create the flavorful glaze.
- Arrange Chicken: Place the chicken pieces in the baking dish skin side down for thighs and wings. Ensure the chicken pieces are close together but have no more than a 4-inch (10 cm) gap between them to maintain proper sauce consistency during baking.
- Add Sauce & Initial Bake: Pour the prepared sauce evenly over the chicken. Bake for 30 minutes, allowing the chicken to absorb the flavors.
- Flip Chicken & Continue Baking: Turn the chicken over, spoon the sauce on top, and bake for an additional 20 minutes or until the chicken is thoroughly cooked and the sauce has thickened.
- Rest & Serve: Let the chicken rest for 5 minutes after baking to retain juices, then spoon the thickened sauce over the chicken before serving.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and juiciness; drumsticks or wings can be substituted.
- Light soy sauce is preferred over dark soy sauce to balance saltiness and sweetness.
- Cooking times may vary slightly depending on chicken size; ensure internal temperature reaches 75°C (165°F) for safe consumption.
- Letting the chicken rest after baking enhances juiciness and flavor absorption.
- Line the baking dish with foil and parchment/baking paper for easier cleanup.
