Balsamic Chicken Thighs (Boneless)

Name: Balsamic Chicken Thighs (Boneless)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2.5-3 pounds boneless skinless chicken thighs (about 6 large or 8 small); 1/2 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 2 tablespoons brown sugar; 1 tablespoon tomato paste; 1 tablespoon dried thyme; 2 teaspoons kosher salt

Jump to Recipe·Print Recipe·5 from 2 reviews

Savory, tangy, and slightly sweet, these balsamic chicken thighs are sure to become your new favorite chicken thigh recipe. With a pull-apart tender texture and sticky balsamic glaze coating, they're impossible to resist! Marinating is optional, and slow cooker instructions are included, too!

Balsamic chicken thighs, cooked, in a red baking dish with handles, a kitchen towel in the bottom left corner, and jar of balsamic vinegar in the top right corner.

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
Ingredients
Equipment needed
How to make balsamic chicken thighs
Slow Cooker Balsamic Chicken Thighs
Expert tips
How to store, freeze, and reheat
What to serve with balsamic chicken thighs
Frequently asked questions
More chicken thigh recipes you'll love
Balsamic Chicken Thighs (Boneless)
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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.
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!

Ingredients

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 needed

Bake your balsamic chicken thighs in a heavy-duty baking dish that is resistant to high oven temperatures. This Lodge Cast Iron Enameled Casserole Dish is my go-to!

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

Balsamic marinade whisked together in a glass bowl, with a kitchen towel in the bottom left corner, and a bowl of raw chicken thighs in the top right corner.

Step 1: Whisk the balsamic marinade ingredients together in a small bowl.

Raw chicken thighs arranged in a red baking dish.

Step 2: Arrange the chicken thighs in a single layer in a large baking dish or oven-safe pan.

Raw boneless chicken thighs marinating in balsamic marinade.

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.

Balsamic chicken thighs fresh out of the oven, in a red baking dish.

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 Balsamic Chicken Thighs

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.

What to serve with balsamic chicken thighs

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

What is a balsamic glaze made from?

Also known as balsamic reduction or balsamic syrup, balsamic glaze is a thick, syrupy sauce made from just one ingredient: balsamic vinegar! It is made by slowly simmering balsamic vinegar until it reduces, resulting in an intensely sweet, tangy, and savory syrup perfect for drizzling over grilled meat, roasted vegetables, and desserts. While some balsamic glaze recipes contain added sugar, such as brown sugar or honey, it's not absolutely necessary because the natural sugars present in balsamic vinegar concentrate as the sauce thickens.

How long should I marinate the chicken thighs in balsamic marinade?

For optimal taste and texture, a marinating time of 30 minutes to 2 hours is ideal. When chicken is left to marinate in an acidic marinade for too long, the acid can break down the proteins in the meat, resulting in a mushy or overly soft texture.

Can I use bone-in chicken thighs instead of boneless?

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.

What is the difference between balsamic glaze and balsamic vinegar?

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 chicken thigh recipes you'll love

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