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.

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

Balsamic Chicken Thighs (Boneless)

Balsamic chicken thighs cooked, in a round, red baking dish.

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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!

Author: Katie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4-6 Servings 1x
Category: Dinner
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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

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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!

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 below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts shown below are for 2.75 pounds of boneless, skinless chicken thighs and are based on 6 servings.

Nutrition

Serving Size:
Calories: 271
Sugar: 4.8 g
Sodium: 613.1 mg
Fat: 21.5 g
Carbohydrates: 5.4 g
Fiber: 0.2 g
Protein: 13.6 g
Cholesterol: 64.2 mg

Find it online: https://sugarandsnappeas.com/roasted-balsamic-chicken-thighs/