These honey balsamic chicken thighs are the kind of easy, flavorful dinner that feels fancy without any extra effort. I bake juicy chicken thighs right in a honey balsamic marinade so every bite soaks up that sweet, tangy, sticky glaze. The combination of bold flavors–blood oranges, ginger, and soy sauce–paired with the richness of balsamic vinegar is incredible. In just 30 minutes, this baked balsamic chicken turns out tender, glossy, and ready to impress.
Top Reader Reviews
Okay, this was absolutely delicious. The chicken thighs were so tender and juicy, KEEPER!
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Had this last weekend, so good. Making again this week!
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Baked Chicken Thighs with Balsamic Glaze
I love playing with the balance of sweet and tangy when making balsamic vinegar chicken thighs, and this recipe nails it. The glaze is packed with pantry staples, but it gets an extra lift from fresh blood oranges, which add a subtle berry-like flavor and gorgeous color. I especially love how the onions and radishes transform in the heat; the radishes become tender and mild while the onions caramelize in the balsamic and soy. Along with the fresh thyme, they soak up the glaze perfectly, ensuring no bit of that incredible flavor goes to waste.
Baking the chicken thighs directly in the sauce makes the meat ultra-tender while creating a thick, caramelized finish you’ll want to spoon over potatoes, rice, or roasted veggies. These balsamic glazed chicken thighs prove that big flavor doesn’t have to take all night.
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How to Get a Sticky Glaze
For a professional “lacquered” finish, pour the excess pan drippings into a small saucepan while the chicken rests. Boil for 2-3 minutes until it thickens into a dark, intense syrup, then brush it back over the chicken right before serving for maximum shine and flavor.
Honey Balsamic Chicken Thighs Recipe
Ingredients
- 2 blood oranges (divided*)
- ½ cup balsamic vinegar
- 3 tablespoons low-sodium soy sauce
- ¼ cup unsulphured molasses (**)
- ¼ cup honey
- 3 cloves garlic
- 2 small onions (halved)
- 1 teaspoon ground ginger
- ½ teaspoon ground sweet paprika
- ½ teaspoon kosher salt
- 1 tablespoon melted coconut oil (***)
- 1½ pounds boneless, skinless chicken thighs
- 6 radishes
- 4 sprigs fresh thyme
- ground black pepper (to taste)
Instructions
- Preheat your oven to 350°F.
- In a large bowl or zip-top bag, squeeze the juice of 1 blood orange.1 blood oranges
- Add the balsamic vinegar, soy sauce, molasses, honey, garlic, onions, ground ginger, ground sweet paprika, kosher salt, and melted coconut oil. Mix well.½ cup balsamic vinegar, 3 tablespoons low-sodium soy sauce, ¼ cup unsulphured molasses, ¼ cup honey, 3 cloves garlic, 2 small onions, 1 teaspoon ground ginger, ½ teaspoon ground sweet paprika, ½ teaspoon kosher salt, 1 tablespoon melted coconut oil
- Add the chicken thighs into the bowl/bag with the glaze, and rub the mixture all over.1½ pounds boneless, skinless chicken thighs
- Line an oven tray or baking dish with baking paper.
- Add the chicken to the baking dish and pour the rest of the glaze over it.
- Slice the remaining 1 blood orange and add it to the dish.1 blood oranges
- Add the radishes and thyme.6 radishes, 4 sprigs fresh thyme
- Bake for 30 minutes. Halfway through, turn the chicken over.
- Remove from oven. Season with black pepper and enjoy!ground black pepper
Notes
- Line the baking dish with parchment paper to prevent sticking (and make cleanup easier).
- Pat the chicken dry to help the glaze stick.
- Make sure you rub the balsamic glaze on every part of the chicken.
- I recommend flipping the chicken over halfway through the baking time to make sure it cooks evenly. Do this only once, though. Flipping it over back and forth gets fussy and will dry it out.
- In the last 2-3 minutes of cooking, turn the oven to broil for a sticky finish.
- Any leftover glaze can be poured over the chicken as is, or you can pour it into a saucepan and simmer to thicken it up to your liking.
- Serve with roasted potatoes or rice to soak up the glaze.
- Grill: Preheat to medium-high (400-450°F) and grill the thighs for 5-7 minutes per side, until the internal temperature reaches 165°F.
- Air Fryer: Cook at 380°F for 12-15 minutes, flipping halfway through and brushing with extra glaze in the last 2 minutes for a sticky finish.
- Crockpot: Place the chicken and sauce in the pot and cook on LOW for 6-8 hours (or HIGH for 3-4 hours), until the meat is tender and easily pulls apart.
- Instant Pot: Add ¼ cup of broth to the marinade, then pressure cook on HIGH for 10-12 minutes followed by a 5-minute natural release.
- Stovetop: Sear in a hot pan for 5-6 minutes per side, then lower the heat and simmer with the lid on until cooked through.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Blood Oranges Make All the Difference
While honey balsamic marinade may sound pretty straightforward (just honey and vinegar, right?), I amp mine up with blood oranges. They bring a natural sweetness and a subtle berry-like flavor that balances the tang of the vinegar and enhances the richness of the glaze. Their vibrant color also deepens the sauce and looks incredible. If you can’t find them, regular oranges still work beautifully, but when they’re in season, blood oranges really take these honey balsamic chicken thighs to the next level.
How to Make Honey Balsamic Chicken Thighs Step by Step
Marinate the Chicken: Preheat your oven to 350°F. In a large bowl or zip-top bag, squeeze the juice of 1 blood orange. Add ½ cup of balsamic vinegar, 3 tablespoons of low-sodium soy sauce, ¼ cup of unsulphured molasses, ¼ cup of honey, 3 whole cloves of garlic, 2 small halved onions, 1 teaspoon of ground ginger, ½ teaspoon of ground sweet paprika, ½ teaspoon of kosher salt, and 1 tablespoon of melted coconut oil. Mix well. Add 1½ pounds of boneless, skinless chicken thighs to the bowl/bag with the glaze, and rub the mixture all over. You can leave this mixture to marinate for up to 24 hours, or bake it right away.
Fill the Baking Dish: Line an oven tray or baking dish with baking paper. Add the chicken to the baking dish and pour the rest of the glaze over it. Slice the remaining 1 blood orange and add it to the dish. Add 6 radishes and 4 sprigs of thyme.
Bake the Chicken: Bake your balsamic chicken thighs in the preheated oven for 30 minutes, or until cooked through to 165-175°F. Halfway through, turn the chicken over. Remove from oven, season with ground black pepper, and enjoy! I like it with rice or potatoes to soak up all that delicious glaze!
How to Store, Freeze, and Reheat
Store leftover honey balsamic chicken thighs in an airtight container or in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through. If the sauce has thinned out in the fridge, pour it into a small pan and simmer it for 3-5 minutes while the chicken warms up.
More Oven-Baked Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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