Savory, tangy, and slightly sweet, these balsamic chicken thighs are sure to become your new favorite chicken thigh recipe. With a tender, pull-apart texture and a sticky balsamic glaze coating, they're impossible to resist! Marinating is optional, and slow cooker instructions are included, too!
I repeatedly find myself adding chicken thighs to my grocery order while leaving chicken breasts behind - and for good reason!
Chicken thighs have a richer, juicier, more succulent flavor, and they're practically impossible to overcook.
I like serving them over creamy redskin mashed potatoes or cottage cheese mashed potatoes, allowing the potatoes to soak up the saucy marinade, and ensuring not a single drop goes to waste!
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Why You'll Love this Recipe
- Flavor - Balsamic vinegar and Dijon mustard provide a tangy flavor element, perfectly balanced by the sweetness of brown sugar and savory-sweet tomato paste. These grilled chicken thighs have a similar ingredient pairing!
- Texture - Boneless chicken thighs cook until pull-apart tender in the saucy, slightly sticky marinade.
- Easy - Marinate the chicken thighs in advance, then bake them in just 30 minutes! Only 5 minutes of hands-on prep time!
- Big batch recipe - This balsamic chicken thigh recipe will feed your entire family and provide leftovers for lunch.
- Simple ingredients - Made with kitchen staples you likely have on hand! Just as simple as this Greek roast chicken recipe!
Ingredient Notes
- Chicken thighs - You'll need about 2.5-3 pounds of boneless, skinless chicken thighs. This usually equals 6 large or 8 small chicken thighs.
- Balsamic vinegar - The most essential ingredient! It provides an acid element and gives the marinade tangy, zesty, bold flavors. Make sure you use straight balsamic vinegar, not bottled balsamic vinaigrette.
- Dijon mustard - For sharp, robust flavor and creamy texture.
- Tomato paste - Adds richness and umami, and helps to thicken the marinade so it coats the chicken thighs more effectively.
- Brown sugar - Sweetens the balsamic marinade, helping to balance its savory flavors and acidity. As the chicken cooks, the brown sugar caramelizes and sticks to the top of the chicken. Honey can be used in place of the brown sugar if desired.
- Garlic - For aroma. Use 3-4 large cloves.
- Dried thyme - The earthy, herby flavors of dried thyme complement savory recipes so well! You'll find I use it over and over again.
*See the recipe card below for a full list of ingredients and amounts.
Equipment Tip
I prefer to bake my balsamic chicken thighs in my Lodge Cast Iron Enameled Casserole Dish because it's heavy-duty and resistant to high oven temperatures. But I recently made a double batch in my large Staub ceramic baking dish, and it worked great.
How to Make Balsamic Chicken Thighs
Recipe Rundown
- Mix the balsamic vinegar marinade.
- Marinate the boneless chicken thighs in the balsamic marinade.
- Roast at 425°F for about 30 minutes, or until cooked through.
Step-by-Step Instructions
Step 1: Whisk the balsamic marinade ingredients together in a small bowl.
Step 2: Arrange the chicken thighs in a single layer in a large baking dish or oven-safe pan.
Step 3: Pour the balsamic marinade over the chicken thighs, then use tongs to toss the chicken into the marinade to ensure each piece becomes fully coated. Let the chicken marinate in the fridge (covered) for at least 30 minutes, or up to 2 hours.
Step 4: Preheat the oven to 425°F. Roast the chicken thighs uncovered, for 25 minutes or until their internal temperature reaches 165°F. Once cooked through, broil under high heat for 5 minutes to caramelize the tops. Remove from the oven, let rest for about 10 minutes, then serve, and enjoy!
Slow Cooker Instructions
For a set-it-and-forget-it approach, try making slow cooker chicken thighs with balsamic vinegar marinade. The flavors aren't as rich, and the marinade doesn't caramelize, but it's still a great option if you're looking for a more hands-off method!
Here's how to make slow cooker balsamic chicken things:
- Add the marinade ingredients to the bottom of your slow cooker and mix until fully combined.
- Toss the boneless chicken thighs into the marinade until well coated.
- Slow cook on low for 4-5 hours, or until the chicken thighs are cooked through and pull-apart tender.
- Optional: Mix a cornstarch slurry into the sauce to thicken it after the chicken thighs have finished cooking.
Expert Tips
- I highly recommend marinating the chicken thighs! While it's not absolutely necessary, I do recommend marinating the chicken for at least 30 minutes. Allowing the chicken thighs to soak in the marinade really deepens the flavors of the final dish.
- If you don't have time to marinate the thighs, that's okay! I've made the dish both ways, and it still turns out delicious.
- Trim excess fat from the chicken thighs. Some chicken thighs come with an excessive amount of fat attached. While a little bit of fat adds to the savory flavor and juicy texture, too much fat can be unappetizing.
- Test for doneness using a meat thermometer. The size of chicken thighs can vary greatly. If you're using chicken thighs on the smaller side, they might be done in as little as 20 minutes. Larger thighs can take up to 40 minutes to cook through. Boneless chicken thighs are fully cooked once the thickest part of the thigh reaches an internal temperature of 165°F.
How to Store, Freeze, and Reheat
- How to store: Leftover balsamic chicken thighs can be stored in an airtight container in the refrigerator for 3-4 days.
- How to freeze: Transfer the chicken thighs to a freezer-safe plastic bag or container. Freeze for up to 3 months, and thaw overnight in the refrigerator when you're ready to serve them again.
- How to reheat: Reheat leftover balsamic vinegar chicken thighs in the oven at 350°F for 10-15 minutes, or until heated through. Place the chicken thighs in a baking dish and cover tightly with foil to prevent them from drying out.
Serving Suggestions
Round out dinner with a vegetable and a starchy side dish! I love serving balsamic chicken thighs over creamy mashed potatoes with a crisp, bright veggie on the side, like broccoli or green beans.
Here are some of my favorite sides for balsamic vinegar chicken thighs:
Frequently Asked Questions
While I haven't tested this balsamic chicken thigh recipe using bone-in chicken thighs, you can certainly substitute bone-in for boneless. However, the cooking time will most likely increase because bone-in chicken thighs take longer to cook than boneless chicken thighs.
While both balsamic glaze and balsamic vinegar consist primarily of vinegar, they differ in taste, texture, and flavor. Balsamic glaze is a sweet, tangy, thick, syrupy sauce made from concentrated balsamic vinegar. Balsamic vinegar is a tangy, tart, thin, pourable condiment consisting of wine vinegar and concentrated grape must. It is created once the mixture has fermented and aged over several years in wooden barrels.
More Recipes You'll Love
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Oven-Baked Balsamic Chicken Thighs
Ingredients
- 2.5-3 pounds boneless skinless chicken thighs about 6 large or 8 small thighs
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
Instructions
- Mix the olive oil, balsamic vinegar, Dijon mustard, brown sugar, tomato paste, thyme, and salt in a small bowl and whisk until fully combined.
- Place the boneless chicken thighs in a large mixing bowl or directly in the baking dish. Pour the marinade over the chicken thighs and toss until the chicken is fully coated in the balsamic marinade.
- Cover with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat your oven to 425°F. Transfer the chicken thighs to an oven-safe baking dish (if not already) and arrange them in a single layer with the smooth side up.
- Roast the chicken thighs for 25 minutes or until cooked through.
- Once fully cooked, broil under high heat for 5 minutes to caramelize the tops.
- Remove from the oven and let the chicken thighs rest for about 10 minutes, then serve, and enjoy!
Nutrition
Notes
- Test for doneness using a meat thermometer. The size of chicken thighs can vary greatly. If you're using chicken thighs on the smaller side, they might be done in as little as 20 minutes. Larger thighs can take up to 40 minutes to cook through. Boneless chicken thighs are fully cooked once the thickest part of the thigh reaches an internal temperature of 165°F.
- I highly recommend marinating the chicken thighs! While it's not absolutely necessary, I do recommend marinating the chicken for at least 30 minutes. Allowing the chicken thighs to soak in the marinade really deepens the flavors of the final dish. But, if you don't have time to marinate the thighs, that's okay! I've made the dish both ways, and it still turns out delicious.
- See the recipe post for slow cooker instructions.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts shown are for 2.5 pounds of boneless, skinless chicken thighs and are based on six servings.
Kay Davis says
Question - I am boiling some chicken thighs to make dumplings. Could I make this sauce and toss the cooked chicken things and put in oven for a while?
Katie says
Hi Kay! I don't see why you couldn't do that. The balsamic marinade might be a little watery because it normally thickens up as it cooks in the oven (at 400 degrees). You might want to heat it on the stove in a saucepan first to allow it to thicken up a bit and then pour it over your boiled chicken thighs.
Mary Loeffler says
Hello - do you think I could add some carrots or potatoes into the pan and cook with the chicken?
Katie says
Yes I think baby potatoes would definitely cook at the same rate as the chicken. I'm not sure about the carrots just because sometimes they can take a while to soften. As long as they aren't too thick then I think you'd be okay.
Jane says
Absolutely one of the best chicken recipes to date. Easy and delicious! I used bone in thighs and baked for 1 hour. And yes, marinading the thighs is a must. I marinated for 2 hours. I served thighs over white rice drizzled with oven juices. Next will be mashed potatoes. 😋
Katie says
Woo hoo! I'm so happy you liked it! I make this recipe at least once a week!
Judy says
The chicken sounds delicious ! But I'm going to make the stuffed shells tomorrow night . I'm having my picky grandson over for dinner he is going to be my tester will let you know
Katie Youngs says
I hope everyone loves the balsamic chicken thighs! I make them all the time for my kids, so I'd say they're "kid-approved!"
Katie says
Seriously sooooooo delicious!
Merri says
Do you cook with all the marinade?
Katie says
Yes I do! The marinade turns into a nice sauce as it cooks.