Best 9 Chicken Thighs With Balsamic Vinegar Recipes

BALSAMIC CHICKEN THIGHS

Steps:

• In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
• Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
• *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
• Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
• Sprinkle with sliced green onion if desired.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
• Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
• Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
• Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
• Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHICKEN THIGHS WITH BALSAMIC VINEGAR

Steps:

• Heat a large frying pan on medium high heat and add olive oil.
• Rinse thighs with cold water and pat dry with paper towelling.
• Season thighs with salt and pepper.
• Brown chicken thighs well on all sides, about 3 minutes.
• Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
• Add shallots, and cook for 2 to 3 minutes or until they soften.
• Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
• Serve chicken thighs with cooked rice and spoon sauce over thighs.
• NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.

BALSAMIC CHICKEN THIGHS

Steps:

• Spray large frying pan, preheat.
• Rinse and pat dry thighs.
• Season with salt and pepper.
• Brown well on all sides.
• Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
• Add shallots,cook for 2-3 minutes,until they soften.
• Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
• Spoon sauce over thighs to serve.

BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
• Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

BALSAMIC-HONEY CHICKEN THIGHS

Steps:

• Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
• Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.

BALSAMIC ROASTED CHICKEN THIGHS

Steps:

• Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
• Transfer marinade to a large freezer bag.
• Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
• Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
• Once flash frozen, remove bag from pan and place bag inside freezer.
• Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
• Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
• Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
• *Chicken may also be grilled over med-hot coals until cooked through, turning once.
• Per serving--225 calories, 20.1 g fat, 0 g fiber.