Balsamic Glazed Chicken
User Reviews
5
Balsamic Glazed Chicken
Description
The Balsamic Glazed Chicken recipe starts with a marinade of balsamic vinegar, honey, whole grain mustard, and minced garlic, which tenderizes and flavors the chicken thighs. After marinating, the chicken skin is pan-seared to develop a golden-brown crust, locking in juices and adding texture. Grape tomatoes are added to the pan, softening and releasing their juices, which blend with the reserved marinade and fresh rosemary to form a glaze.
Roasting the skillet in the oven finishes cooking the chicken and thickens the glaze, producing moist meat with a balanced sweet and tangy flavor profile. The mustard adds mild heat and complexity, while the garlic deepens the aroma. Serving four portions, this dish combines vibrant roasted tomatoes and a sticky, flavorful sauce that complements the rich chicken.
Using bone-in, skin-on thighs helps retain moisture and achieve a crisp skin during searing. The recipe suggests marinating up to an hour and warns on seasoning amounts. Leftovers can be stored refrigerated up to four days.
Ingredients
- 1/2 cup balsamic vinegar (see note 1)
- 2 tablespoons honey
- 2 tablespoons whole grain mustard (see note 2)
- 3 cloves garlic minced
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons olive oil
- 4 chicken thigh about 1 1/2 pounds, see note 3, bone-in, skin-on
- 1 pint grape tomatoes or cherry tomatoes
- 2 prigs rosemary broken in half
Instructions
- Preheat oven to 425 degrees. In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
- In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
- Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes. Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
- Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems.
Notes
- Balsamic vinegar adds a sweet and tangy note essential to the glaze's flavor.
- Whole grain mustard enhances the glaze with a mild heat and texture.
- Bone-in, skin-on thighs yield juicier, more flavorful chicken with crisp skin.
- Leftover chicken can be refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1 thigh | |
| Calories | 399kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 186mg | 8% |
| Potassium | 573mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 17mg | 19% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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