Go Back
–+ servings
Balsamic chicken thighs cooked, in a round, red baking dish.
Print Recipe
5 from 2 votes

Oven-Baked Balsamic Chicken Thighs

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!
Prep Time5 minutes
Cook Time35 minutes
Marinating Time30 minutes
Total Time1 hour 10 minutes
Servings: 6
Author: Katie Youngs

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! 

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. 

Nutrition

Calories: 416kcal | Carbohydrates: 7g | Protein: 37g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1024mg | Potassium: 521mg | Fiber: 1g | Sugar: 6g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg

Find it online at sugarandsnappeas.com!