Honey Balsamic Chicken Thighs

Honey balsamic chicken thighs are simple to make and the whole family will love their great flavor. The sauce is amazing!

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.

Not fond of chicken thighs? Use chicken breasts instead, or buy a combination pack of chicken so everyone is happy. We also love this slow cooker pork loin with balsamic glaze.

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

About This Recipe

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’s so easy to make and goes great on pretty much anything. You may even want to make a double batch.

The sauce is used as a glaze for the chicken after it’s been roasted. If you have picky eaters, serve the sauce on the side.

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 complete instructions and nutrition information.

What You’ll Need

• 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 This Recipe

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.

What to serve with honey balsamic chicken thighs

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

FAQs

Make it your own

• 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? Try my balsamic chicken marinade recipe.

Storage & Reheating Tips

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.

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.

Jazz up your chicken!

Chicken doesn’t have to be boring. Try:

• Marinating the chicken in one of my Chicken Marinades (9 recipes)
• Chicken Fricassee made in one pan
• White Wine Chicken, Mushrooms and Bacon — another one pan recipe
• Orange Chicken Thighs with Bok Choy
• Chicken Stir-Fry with Ginger and Basil
• Sheet Pan Chicken Fajitas
• Easy Chicken Chili with just FIVE ingredients!