Honey-Balsamic Chicken Thighs
This recipe is from a cookbook called “Poor Girl Gourmet” by Amy McCoy. I believe that this book stems from a blog…let me check! Thank you Google, the website is: http://poorgirlgourmet.blogspot.com/.
Without further ado…
Honey-Balsamic Chicken Thighs
These honey-balsamic chicken thighs are simple to make and the whole family will love their great flavor!
- 4 bone-in, skin-on chicken thighs, approximately 1.5 lbs total weight
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 large garlic clove, minced
1) Preheat the oven to 375 degrees Fahrenheit.
2) Place the chicken thighs, skin side up, in a small roasting pan. Season the thighs with salt and pepper. Bake the thighs until the skin is crispy and the juices run clear when the thighs are pierced with a fork, 40-45 minutes.
3) While the chicken roasts, combine the olive oil, honey, vinegar, and garlic. Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, add salt and pepper to taste, and let stand for 5 minutes to allow for thickening upon standing.
4) Once the chicken is done, baste each thigh with the glaze and serve forth. (I strained the sauce through a fine mesh strainer before serving to eliminate any garlic pieces because my husband isn’t the biggest fan of garlic…and well, I’m sneaky).
adapted from: Poor Girl Gourmet (p. 65-66)All images and text © .
Verdict: This was really good, but refer to “changes I would make” for some ideas that I think would make this recipe slightly better (for us, not everyone!). Take no offense, Amy McCoy, I love your cookbook! The glaze was a nice combination of tangy and sweet and was delicious on the moist chicken thighs.
Husband’s Take: Thumbs up. I always make him review new recipes so I know if I should bother making them again. He liked this one. He couldn’t taste the garlic.
Changes I would make: My husband and I tend to stay away from chicken skin in attempts to maintain a lower fat diet so I would either a) remove them prior to cooking, or more likely, b) remove them after cooking (so that they retain moisture during cooking). Then I would apply the glaze AFTER the removal of the skin, because it is SO yummy and we don’t want to throw all that flavor away when we discard the skins! I would also reduce the amount of olive oil in the glaze because it separates away (at least it did when I made it), and what is the point of wasting olive oil? It isn’t cheap! Additionally, this would reduce calorie/fat content.
Difficulty: Super easy.
On a different note, I actually made this a few weeks ago. Tonight I made tuna noodle casserole. Definitely not my favorite, but I think it is in my husband’s top five favorite dishes that I make. I add peas (for veggies), water chestnuts (for crunch), and I used light tuna packed in water. I prefer white tuna to light, but as a nursing mom, I am watching my mercury intake per pediatrician’s orders! Oh, and I used whole wheat egg noodles.