Description
Learn how to make delicious Sticky Balsamic Chicken Thighs with this easy recipe. Perfectly caramelized and packed with flavor. Try it today!
Ingredients
- 5-3 pounds (1134-1361 g) boneless skinless chicken thighs (about 6 large or 8 small)
- 1/2 cup (118 ml) vegetable oil
- 1/4 cup (59 ml) apple cider vinegar
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) brown sugar
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) dried thyme
- 2 teaspoons (10 ml) kosher salt
Instructions
- Combine the vegetable oil, apple cider vinegar, Dijon mustard, brown sugar, tomato paste, dried thyme, and kosher salt in a small bowl, stirring thoroughly until well blended.
- Place the chicken thighs in a large bowl or directly in the baking dish, then drizzle the marinade over them, ensuring the chicken is evenly coated.
- Cover the dish with plastic wrap and refrigerate the chicken for a minimum of 30 minutes, or up to 2 hours to marinate.
- Set your oven to 425°F to preheat. If the chicken is not already in an oven-safe dish, transfer it now, arranging the pieces in a single layer with the smooth side facing up.
- Bake the chicken thighs for 25 minutes, ensuring they are cooked all the way through.
- After baking, place the dish under high broil for 5 minutes to achieve a caramelized top layer.
- Take the chicken out of the oven and let it rest for approximately 10 minutes before serving. Enjoy your meal!
Notes
- Consider enhancing the marinade with extra dried thyme or a sprinkle of black pepper for added flavor.
- Ensure both sides of the chicken thighs brown evenly by flipping them halfway through baking.
- To achieve a tangier taste, slightly increase the amount of apple cider vinegar in the marinade for a more pronounced flavor.
