Description
A flavorful and satisfying balsamic chicken dish, perfect for a light yet fulfilling dinner after a day of activity.
Ingredients
Units
Scale
- 1 1/4 lbs. (20 oz.) bone-in, skinless chicken thighs
- 1/2 cup (4 oz.) balsamic vinegar
- 1/2 cup (4 oz.) honey
- 1/2 cup (4 oz.) brown sugar
- 1/4 cup (2 oz.) 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: Californian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45
- Sodium: 800
- Fat: 12
- Carbohydrates: 50
- Fiber: 1
- Protein: 28
- Cholesterol: 110