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Balsamic Chicken Thighs with Honey Balsamic Glaze uses a slow roasting method
that creates a crispy skin and perfectly cooked chicken any night of the week!
Balsamic Chicken Thighs with Honey Balsamic Glaze are what Fall meals are made of. Crispy exterior, juicy interior, a rich sweet and tangy glaze to pour-over. These rich autumn flavors will help coax the beloved season into the air while gathering your people around the table.
If you’re new around Sweetpea, I just discovered chicken thighs. And it’s a whole new world. You can read all about that story, in this post… So, now, I’m a firm believer in the juicy power of a chicken thigh, and this was my first go at cooking bone-in, skin-on chicken thighs.
Balsamic Chicken Thighs with Honey Balsamic Glaze begin with a simple marinade, a pat-pat dry, and slowly roasting in the oven. It’s definitely an autumn meal that you have to try!
WHAT IS IN BALSAMIC CHICKEN THIGHS WITH HONEY BALSAMIC GLAZE?
- Italian Seasoning
- Salt & Pepper
- Balsamic Vinegar
- Honey
- Butter
WHAT IS SLOW ROASTING?
Usually, this is done with large cuts of meat that need a long time to cook. Pulled pork, chicken, beef, etc. The longer and slower the meat is roasted the more tender it becomes.
However, with this recipe, we render the fat of the skin slowly so it crisps up nicely.
Chicken thighs are extremely hard to overcook, thanks to their dark meat that is extra juicy. But, when cooking the skin-on version, you have to be careful not to burn the skin. Which is why slow-roasting is a great option for Balsamic Chicken Thighs with Honey Balsamic Glaze.
HOW DO YOU SLOW ROAST CHICKEN THIGHS?
After the chicken thighs have marinaded, you’ll want to pat the entire chicken thigh dry with a paper towel. Make sure the skin especially is dry. Place chicken thighs skin-side down in a cast-iron skillet, and place in a COLD oven. Turn oven to 350 degrees. Roast skin-side down for 20 minutes, then remove from oven and flip the chicken thighs over, so they’re skin-side up. Crank your oven up to 400 degrees, and let the skin get nice and crispy.
WHAT SHOULD YOU SERVE WITH THIS RECIPE?
- Rainbow Roasted Carrots
- Parmesan Zucchini
- Secret Ingredient Mashed Potatoes
- Mandarin Orange Slaw-lad
The best part about this balsamic chicken with honey glaze is it roasts at a ‘normal’ temperature, so you can make other dishes at the same time.
One of my biggest entertaining tips is to choose menu items that you can prep as much ahead of time as possible, and if you need to use the oven with multiple things, choose recipes that bake at the same temperature.
You’ll end up with a lot of juices in the pan from roasting the chicken – it’s easy to make a gravy or glaze from these to pour over the chicken when you go to serve.
Just add a couple of tablespoons of honey and bring to a high boil so it thickens. Then, with the heat off, stir in a few tablespoons of butter for shine and gloss.
TOOLS YOU MIGHT FIND USEFUL
- Stainless Steel Tongs
- Whisk
- Pyrex Baking Dishes with Lids (great to marinate meat in!)
- Cast-Iron Skillet
In conclusion, Balsamic Chicken Thighs with Honey Balsamic Glaze is a delicious Fall main dish recipe that will have you calling your friends and neighbors to come over for supper.
5 from 5 reviews
- Author: Sweetpea
- Prep Time: 1 hour
- Cook Time: 40
- Total Time: 1 hour 40 minutes
- Category: main dish
- Method: oven roasting
- Cuisine: american
Description
Balsamic Chicken Thighs with Honey Balsamic Glaze uses a slow roasting method
that creates a crispy skin and perfectly cooked chicken any night of the week!
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1/2 cup balsamic vinegar
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons honey
- 3 tablespoons cold butter
Instructions
- In a baking dish with a lid, stir balsamic vinegar, italian seasoning, salt and pepper together.
- Add chicken thighs and toss to coat well.
- Cover and allow to marinate for an hour, and up to 12 hours.
- Remove from the marinade and pat dry all over with paper towels.
- Place chicken thighs skin side down in a cast-iron skillet.
- Place the skillet into a COLD oven, and shut the door.
- Turn oven to 350 degrees, and allow to roast for 20 minutes.
- Remove the skillet from the oven, and turn the chicken thighs over, so they are skin-side up.
- Return to the oven and crank up the heat to 400 degrees.
- Roast another 15 minutes, or until the skin is brown and crispy.
- Remove from the oven and place the chicken thighs on a plate to rest. (Be careful, the skillet is hot!!)
- With the skillet on the stovetop, turn the stove to medium high heat, and drizzle 3 tablespoons of honey. Allow to boil until thickened.
- Turn off the heat, and stir 3 tablespoons of COLD butter into the gravy/glaze.
- Drizzle of chicken thighs, or serve in a gravy boat on the side.
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What are your favorite recipes for fall?? Tell me below in the comments!
