Honey Balsamic Chicken Thighs Recipe

close up on a plate of sliced chicken and potatoes

4.67 from 18 votes

Honey Balsamic Chicken Thighs Recipe

Honey balsamic glazed chicken thighs are an easy and flavorful dish that's sure to please. This baked balsamic chicken takes just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 444kcal

Author: Becky Hardin

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

Video

Notes

*Regular oranges will also work in a pinch.

**Dark brown sugar or maple syrup will also work, though the glaze will be thinner.

***You can also use melted butter or neutral oil.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: You can marinate the chicken up to 24 hours in advance of baking it. I recommend adding a tsp of Dijon mustard to help keep the glaze emulsified, and keep it in the fridge until ready to cook.

Storage: Store leftovers in an airtight container, or wrapped tightly in aluminum foil. It will keep in the fridge for 3 days. Reheat in the oven until it reaches 165°F.

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