Living a California lifestyle means eating what is fresh and what sounds good. Learning to read what different cravings mean to each person’s body is as much a part of finding one’s self as anything. If I am craving sugar or salt I am usually dehydrated. If I am craving a crunch I am in need of fiber.
After going on a run along the coastal trail I came home and was craving a dinner that would satisfy but not weigh me down. I had a great balsamic on hand that I received for the holidays that needed to be put to use so balsamic chicken was put on the menu.
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Balsamic Chicken
- Total Time: 2 hours 55 minutes
- Yield: 4 servings 1x
Description
A flavorful and satisfying balsamic chicken dish, perfect for a light yet fulfilling dinner after a day of activity.
Ingredients
- 1 1/4 lbs. (20 oz.) (565 g) bone-in, skinless chicken thighs
- 1/2 cup (4 oz.) (120 ml) balsamic vinegar
- 1/2 cup (4 oz.) (120 ml) honey
- 1/2 cup (4 oz.) (120 ml) brown sugar
- 1/4 cup (2 oz.) (60 ml) soy sauce
- 5 fresh sprigs of rosemary
- 5 garlic cloves, halved
- Chopped parsley, for serving (optional)
Instructions
- In a large resealable bag, combine balsamic vinegar, honey, brown sugar, soy sauce, whole rosemary sprigs, and halved garlic cloves. Seal the bag and shake well to dissolve the sugar into the marinade.
- Add the chicken thighs to the bag, ensuring they are well coated with the marinade. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the marinade and place it in a baking dish. Reserve the marinade.
- Bake the chicken in the preheated oven for 45 minutes, basting occasionally with the reserved marinade, until the chicken is cooked through and the juices run clear.
- If desired, remove rosemary sprigs before serving. Strain the marinade if you prefer a smoother sauce for basting.
- Serve the chicken hot, garnished with chopped parsley if desired.
Notes
- If you or your guests do not like rosemary, you can remove the sprigs after baking and strain the marinade before basting.
- Parsley can be served on the side rather than sprinkled on top.
- Marinating the chicken overnight will enhance the flavors.
- Prep Time: 2 hours 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45
- Sodium: 800
- Fat: 12
- Carbohydrates: 50
- Fiber: 1
- Protein: 28
- Cholesterol: 110
Notes: Like my Dad, some people do not like rosemary or parsley on finished food. To remove rosemary, pick off chicken after baking and strain marinade before re-basting cooked chicken. Parsley can be served on the side as depicted rather than chopped and sprinkled on top of cooked chicken. 
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Frequently Asked Questions
How long should I marinate the chicken, and does overnight really make a difference?
The recipe requires at least 2 hours in the balsamic-honey-brown sugar-soy marinade, but the notes say overnight gives the best results. The marinade is quite sweet (1/2 cup each honey and brown sugar) and the longer soak lets those sugars and the balsamic acid penetrate the bone-in thighs more deeply, producing a more lacquered, flavorful crust during the 45-minute bake.
What should I do if I or my guests don’t like rosemary?
The article addresses this directly: after baking, simply pick the 5 rosemary sprigs off the chicken and strain the marinade through a sieve before re-basting the cooked chicken. The rosemary flavor will still have infused during baking, but removing the visible sprigs makes it more palatable for those who dislike the texture or pungency of the herb.
Do I need to do anything with the reserved marinade, or do I just discard it?
Keep it — the recipe instructs you to baste the chicken with the reserved marinade occasionally throughout the 45-minute bake at 375°F. This repeated basting is what builds the glossy, caramelized coating on the chicken skin.
