Honey Balsamic Chicken Thighs

Looking for a simple chicken recipe? You’ll love the garlicky honey balsamic sauce on these chicken thighs. It really dresses up plain chicken and you can drizzle any leftover sauce on rice or roasted vegetables.

This chicken dinner is a great weeknight meal. It’s so easy to throw together. While the chicken is baking, put rice or potatoes on to cook and get the sauce simmering. Throw together a bagged salad or a simple veggie and dinner is ready.

I think you’ll find yourself turning to this chicken recipe frequently. It’s so easy, versatile, and delicious!

About Honey Balsamic Chicken

Adaptable. The richly flavored sauce can be used for any cut of chicken. If you’re not fond of chicken thighs, use chicken breasts instead, or buy a combination pack of chicken so everyone is happy. The sauce goes well with pork, too. (Try slow cooker pork loin with balsamic glaze!)

Amazing sauce (and it’s easy to make). The lip smacking sauce is a sweet and tangy combination of honey and balsamic vinegar, with a bit of garlic and olive oil added. It goes great on pretty much anything. You may even want to make a double batch of the sauce.

Picky eaters? Serve the sauce on the side. The sauce is used as a glaze for the chicken after it’s been roasted. If you have family members who like things “plain”, serve the sauce on the side.

Ingredient Notes

I’ll get you started on this super easy recipe here and throw in a few helpful tips. Look for the printable recipe card for measurements, complete instructions, and nutrition information.

• Chicken Thighs: Look for bone-in skin-on chicken thighs, about one and a half pounds total for four servings. Other cuts of chicken can be substituted.
• Honey: Sticky and sweet, honey is the base of the sauce. You’ll need a quarter cup.
• Balsamic Vinegar: Rich dark balsamic vinegar is tangy and intensely flavorful.
• Olive Oil: Just a tablespoon is added to the sauce to give it a good consistency and rich flavor.
• Garlic: Start with one clove but if you’re a passionate garlic fan, go ahead and throw in two or more cloves. For a milder garlic flavor (or if you don’t happen to have fresh garlic), substitute a quarter teaspoon of garlic powder.
• Salt & Pepper

How To Make Honey Balsamic Chicken

This is a really easy meal. Preheat your oven and prep a small rimmed baking pan by either spraying it lightly with nonstick spray or lining it with parchment paper.

Season the chicken thighs lightly with salt and pepper and arrange them on the baking sheet. There should be a bit of space between each piece.

Roast the chicken until the juices run clear when pierced with a fork. The best way to tell if it’s done? Use an instant read thermometer. Poke it into the thickest part (not touching the bone). The internal temperature should read at least 165°F.

While the chicken is roasting, mix the sauce ingredients in a small saucepan and simmer until the sauce is thickened slightly.

Once the chicken is roasted, drizzle the thighs with the sauce and serve. If you prefer more of a glaze topping, pop them back into the oven or under the broiler to set the glaze.

Garnish the saucy thighs with finely chopped green onions, parsley, or chives.

Serving Suggestions

I recommend serving steamed rice with the chicken, either white or brown, to soak up any extra sauce. Alternatively, since you have the oven on already, make baked potatoes and roast a vegetable to go with the chicken. Roasted broccoli, cauliflower, or carrots are great choices. Roasted green beans are really good, too. 

FAQs

Recipe Variations

• Roast chicken breasts instead of chicken thighs (see roasted bone-in chicken breasts). They’ll take a bit longer to bake.
• Remove the skin before roasting if desired. The chicken won’t be quite as flavorful but you’ll reduce the calories.
• Increase/decrease the amount of garlic in the sauce or substitute garlic powder (¼ teaspoon per clove).
• Rather grill tonight? Grill the chicken instead of baking it. Heat up the sauce on the stove and use it just like a barbecue sauce. If you prefer, try my balsamic chicken marinade recipe. The marinated chicken goes really well with the balsamic honey glaze.

Storage & Reheating Tips

Refrigerate/Freeze: Cooked chicken will keep in the fridge for three to four days in a tightly covered container, or frozen for three to four months. The sauce can be stored separately or right on the chicken. Another option is to remove the chicken from the bone, shred it slightly, and combine it with sauce before storing it.

Reheat: For best results, thaw frozen chicken overnight in the refrigerator before reheating it. Individual portions can be reheated in the microwave. Reheat larger amounts in the oven at 350°F for twenty minutes or until thoroughly heated.