These Honey Balsamic Chicken Thighs are so juicy and tender. The sweet and tangy honey balsamic glaze combines the rich depth of balsamic vinegar with the perfect touch of sweetness from honey and bell pepper. It's a tasty dish that is easy to prepare and ready in no time.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Substitutions
- How to Make Honey Balsamic Chicken Thighs
- How To Make The Glaze Without Cornstarch
- How Balsamic Vinegar Sets This Dish Apart
- Why Use Honey In The Balsamic Glaze
- Top Tips
- Variations
- Serving suggestions
- Storage
- FAQ
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- 📖 Recipe / Receita
- Comments
Why You'll Love This Recipe
This sheet pan chicken recipe is a hit for a simple reason – it's a breeze to make, and it's seriously delicious. Here's why I think you'll make them over and over again:
Fast and simple: I'm a big fan of oven-baked dishes because it requires less hands-on. You can just place the baking sheet in the oven and do something else.
Easy clean up: The roasted vegetables and chicken thighs are made in the same sheet pan, so they not only taste great and look awesome, but it also means less mess to clean up afterward.
Delicious glaze: The honey balsamic glaze takes the chicken to a whole new level with its sweet and tangy notes, making it a real crowd-pleaser.
By the way, if you like baked, oven-roasted recipes, this Oven-roasted Trip-Tip and Parmesan Panko Crusted Tilapia are super delicious and very easy to make.
Ingredients and Substitutions
*See the recipe card for quantities.
For the chicken thighs and bell peppers
- Chicken thighs: For this recipe, I chose chicken thighs because they have a wonderful flavor and are so moist. I already bought it boneless and skinless, so there was no prep. If you prefer chicken breasts, they can be used as an alternative. Just keep in mind that cooking times may vary.
- Bell pepper: A big bell pepper (of any color) adds freshness to the dish. You can cut it into strips or squares, depending on your preference. If you're not a fan of bell peppers, asparagus is a great option as well.
- Olive oil: Brings flavor, helps with browning, and also helps things not to stick to the baking sheet.
- Salt and pepper: A pinch of salt and pepper to taste enhances the overall flavor. Cayenne pepper can be used if you like it spicier.
- Cilantro or parsley: A handful of roughly chopped cilantro or parsley adds a fresh, herby note to the dish. If you're not a fan of these herbs, try fresh basil or chives instead.
For the honey balsamic glaze
- Balsamic vinegar: Balsamic vinegar is the star of the glaze, lending its distinct sweet and tangy flavor, so I don't recommend making substitutions here.
- Cornstarch: Works as a thickening agent in the glaze and makes it glossy. If you don't have cornstarch, you can use all-purpose flour, but I warn you that it will have a slightly different texture, and it won't be glossy.
- Ginger: Grated ginger adds a delicious touch of warmth and aroma. If you don't have fresh ginger on hand, you can use a pinch of pre-packed ground ginger as a substitute. Just remember that ground ginger is more concentrated, so a small pinch should do.
- Juices from the cooked thighs or chicken broth: The juice released from the cooked chicken thighs enhances the savory depth of the glaze. If your chicken doesn't release enough juice, or if that's your preference, you can use store-bought chicken broth instead.
- Olive oil: This will be used for sauteing the garlic. It also adds a rich, earthy note to the glaze.
- Minced garlic: Minced garlic infuses the glaze with a wonderful garlic flavor. In a pinch, you can use garlic powder as a substitute. About ¼ teaspoon of garlic powder is roughly equivalent to one small minced garlic clove.
- Honey: Honey is the sweet element that balances the tanginess of the balsamic vinegar. If you need a honey substitute, consider using brown sugar or agave nectar.
*Note that this is not a balsamic glaze made from a reduction. I used a combination of the released chicken juice and cornstarch to tone down the acidity.
*Check out the recipe card for quantities.
How to Make Honey Balsamic Chicken Thighs
Making this recipe is very easy. Here is the step-by-step:
Step 1: Begin by placing the oven rack in the center of the oven. Turn on the Broil on high (if you have this option). Line a rimmed sheet pan with a silicone mat or place aluminum foil and grease it.
Step 2: Place chicken thighs on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Broil chicken for 10 minutes.
Step 3: In the meantime, cut bell pepper into strips or squares. Once the 10 minutes have passed, turn the chicken thighs over and add bell pepper on a single layer. Bring the sheet pan back to the oven for 10 more minutes.
Step 4: While the chicken and bell pepper bake, in a very small glass bowl, mix balsamic vinegar and cornstarch until combined. Add ginger, and once the chicken is done cooking, add ⅓ cup of the juice released from the cooked chicken thighs, or just use chicken broth. Mix it all and set aside.
Step 5: In a large skillet, add the olive oil and saute the minced garlic until it starts to change color, then add the balsamic mixture. Stir it with a whisk until it boils and thickens. Once it thickens, cook an extra minute, turn off the heat, and after a minute, add the honey and mix it well.
Step 6: Place cooked thighs on a cutting board and cut them into strips.
Step 7: Place cut chicken thighs and bell pepper in the skillet and stir it to coat everything with the honey balsamic glaze. Sprinkle the chopped cilantro or parsley and serve it warm over white rice.
Hint: You can also sub or add other vegetables. Just keep in mind that cooking times vary according to the chosen vegetables. Asparagus is a great vegetable to be added.
How To Make The Glaze Without Cornstarch
Cornstarch serves as a thickening agent in the glaze. If you don't have cornstarch, you can use all-purpose flour as a replacement. However, use it in slightly larger quantities as it's less potent at thickening. Approximately 1.5 to 2 times more flour than the amount of cornstarch specified in the recipe should work. You'll also need more water to dissolve the flour.
Just note that, unlike cornstarch, flour won't give this glaze the glossy finish, and inadequate cooking may lead to a subtle flavor change in the dish.
How Balsamic Vinegar Sets This Dish Apart
Balsamic vinegar is the main glaze ingredient that elevates this dish. Its rich, sweet, and tangy flavor pairs perfectly with the savory chicken, making it a standout component of the recipe.
Now, there are two balsamic vinegar options to consider. Aged balsamic vinegar is like the premium version – thicker, sweeter, and loaded with complex flavors thanks to a lengthier aging process; the con is that it's pricier than regular balsamic vinegar and not really necessary in this dish. Regular balsamic vinegar, while more budget-friendly, still provides a delicious taste.
To make the most of your balsamic vinegar, store it in a cool, dark place with a tight seal to preserve its flavor and quality over time.
Why Use Honey In The Balsamic Glaze
Honey offers a complex flavor profile with subtle floral and fruity notes that add depth. It also provides a glossy and velvety texture to the glaze, enhancing the overall presentation. Moreover, honey's natural sweetness harmonizes seamlessly with the tangy balsamic vinegar, resulting in a well-balanced and nuanced flavor.
Top Tips
- Don't skip making the slurry (in this case, balsamic vinegar + cornstarch). If you add the cornstarch straight to the pan with hot chicken broth, the cornstarch will clump.
- The times listed in the recipe are just estimates. Make sure to check the chicken's doneness before turning off the oven. Chicken is done when the meat thermometer reaches 165ºF (74ºC), or juices run clear when checked on the thickest part of the thigh.
- When making the balsamic glaze, stir constantly to prevent lumps.
- Try adding some asparagus. It's delicious as well!
Variations
Feel free to experiment with this recipe by adding your favorite vegetables. I know for a fact that asparagus tastes great in this recipe. You can also adjust the sweetness by using more or less honey. For a spicier kick, try adding a pinch of red pepper flakes to the balsamic sauce.
Serving suggestions
These honey balsamic chicken thighs go super well with a side of white butter rice and shimeji mushrooms. The glaze complements these sides beautifully, making it a versatile meal option.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a microwave or stove, and the flavors will still be fantastic.
FAQ
Yes, chicken breasts can be used as a substitute for chicken thighs. I recommend pounding the breasts to make them thinner and even. Cooking times may also slightly differ, so check them often to avoid overcooking and drying them out.
Balsamic vinegar is the prominent flavor in this glaze, and it gives a distinct sweet and tangy flavor, so substituting it could compromise the flavor of the glaze.
If you're looking for a honey substitute, you can use brown sugar or agave nectar. These options will provide a similar sweetness to the dish.
Recommended
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📖 Recipe / Receita
Honey Balsamic Chicken Thighs
Ingredients
For the Chicken and Bell Pepper
- 1 ½ lbs boneless, skinless, chicken thighs
- 1 big bell pepper (any color, cut into strips or squares)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Handful of cilantro or parsley (roughly chopped)
For the Balsamic Sauce
- 2 tablespoons balsamic vinegar
- ½ teaspoon cornstarch
- ¼ teaspoon grated ginger
- ⅓ cup chicken broth (you can use the juice released from the cooked chicken)
- 1 tsp olive oil
- 1 big garlic clove, minced
- 1 teaspoon honey (or more if you like it sweeter)
Instructions
For the Chicken and Bell peppers
- Place the oven rack in the center of the oven. Turn the broil on High. Line a rimmed baking sheet with a silicone mat or place aluminum foil and grease it.
- Place chicken thighs on the prepared sheet pan, drizzle the olive oil, and sprinkle with salt and pepper to taste.
- Broil chicken for 10 minutes. In the meanwhile, cut bell pepper into strips or squares.
- Once the 10 minutes have passed, remove the sheet pan from the oven and, with the help of a tong, turn the thighs over. Add bell pepper on a single layer, and bring the sheet pan back to the oven for 10 more minutes or until done. A meat thermometer should read 165ºF (74ºC).
For the Honey Balsamic Glaze
- In a small glass bowl, mix together balsamic vinegar, cornstarch, and ginger. Once the cornstarch is dissolved, add juice from the cooked chicken (equivalent to ⅓ cup) or any chicken broth. Set it aside.
- In a large skillet, add 1 teaspoon of olive oil and saute minced garlic until it starts to change color, then give the balsamic mixture one more stir and pour it into the skillet. Stir it with a whisk until it boils and thickens. Once it thickens, turn off the heat, wait a minute, and add the honey. Whisk to combine.
- After the chicken is cooked through (it should reach 165ºF), place the thighs on a cutting board and cut them into strips.
- Place cut chicken thighs and bell pepper in the skillet and stir to coat everything with the honey balsamic glaze. Sprinkle the chopped cilantro or parsley and serve it warm over white rice. Enjoy it!!
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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