If you’ve been following me for long, you know by now that my favorite cut of meat is a bone-in, skin-on chicken thigh. Followed closely by boneless, skinless chicken thighs. Any cut of chicken is a great option for this cooking method, and I’ve provided instructions on how to cook ‘em all below.
First we marinate the chicken thighs overnight (or 30 minutes at room temp, if that’s all the time you have!) in an herby honey-balsamic marinade. Then we throw those chicken thighs on the grill – but we don’t throw out the marinade! We pour it into a pot and reduce it – aka boil it until it’s a nice thick, syrupy glaze. Yes, this is totally safe, all of the raw chicken gets cooked out by boiling it!
Instructions on how to grill or roast it are below!
Grilled or Roasted Honey-Balsamic Chicken Thighs
Equipment
- 1 large bowl
- 1 small pot
- 1 rimmed baking sheet and parchment paper (if baking)
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 1 1/2 to 2 pounds bone-in skin-on chicken thighs
Substitutions
- Bone-in skin-on chicken breasts cook for 10 to 15 minutes
- Boneless, skinless chicken breasts cook for 8 to 12 minutes
- Boneless skinless chicken thighs 12 to 15 minutes
- Honey swap in agave, brown sugar, or maple syrup
- Herbs use what you have! Italian seasoning, herbes de provence, rosemary, etc.
- Garlic powder grate 2 fresh cloves
- Olive oil any neutral cooking oil, just not extra-virgin olive oil as it has a low smoke point
- Balsamic there isn’t a great sub. Balsamic is it’s own beast in the vinegar world. Champagne or apple cider will do the trick, but be very different!
Instructions
- Add all ingredients to a large bowl or gallon ziploc bag and toss to combine. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator. Don’t exceed 24 hours, the acid in the balsamic will start to make the chicken a funky texture.
- Preheat grill or oven to 450°F.
- Pour the marinade into a small pot and bring to a boil over high heat. Continue cooking, stirring often, over medium-high heat until it has reduced by half to a syrup consistency, 5 to 7 minutes.
- Shake as much marinade off the chicken thighs as possible, then:
- To grill: place on the grill and insert a probe into the center of the smallest thigh. Place skin-side-up on the grates and grill for 15 to 20 minutes, until the internal temperature reads 165°F.
- To roast: place on a parchment-lined rimmed baking sheet and bake for 15 to 20 minutes, until the internal temperature reads 165°F.
- Brush the grilled chicken breasts all over with the reduced marinade. Allow chicken to rest for at least 5 minutes before serving to allow the juices to distribute evenly throughout the meat.
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 1 1/2 to 2 pounds bone-in skin-on chicken thighs
Substitutions
- Bone-in skin-on chicken breasts cook for 10 to 15 minutes
- Boneless, skinless chicken breasts cook for 8 to 12 minutes
- Boneless skinless chicken thighs 12 to 15 minutes
- Honey swap in agave, brown sugar, or maple syrup
- Herbs use what you have! Italian seasoning, herbes de provence, rosemary, etc.
- Garlic powder grate 2 fresh cloves
- Olive oil any neutral cooking oil, just not extra-virgin olive oil as it has a low smoke point
- Balsamic there isn’t a great sub. Balsamic is it’s own beast in the vinegar world. Champagne or apple cider will do the trick, but be very different!