Rich Balsamic Chicken Thighs
Experience the ultimate flavor explosion with these Balsamic Glazed Chicken Thighs, cooked in a luscious homemade balsamic reduction. The sweet and tangy sauce caramelizes beautifully, enhancing the savory taste of the chicken thighs without the need for salt. Perfect for a gourmet weeknight dinner or to impress guests, this dish is easy to master and oh-so-satisfying!
ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon black pepper
- Fresh arugula (for serving)
- Lemon wedges (for garnish)
steps
- 1.
In a saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce to low and cook until thickened and reduced by half, about 20-25 minutes.
- 2.
While the reduction is cooking, preheat your oven to 400°F (200°C).
- 3.
In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken thighs with black pepper and sear skin-side down for about 5-6 minutes until golden brown.
- 4.
Flip the chicken thighs and add minced garlic and chopped rosemary to the skillet. Cook for an additional 2 minutes, allowing the garlic to become fragrant.
- 5.
Pour the balsamic reduction over the chicken thighs, coating them evenly.
- 6.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reads 165°F (74°C).
- 7.
Once cooked, allow the chicken to rest for 5 minutes. Serve on a bed of fresh arugula, drizzled with any remaining balsamic reduction and garnished with lemon wedges.