Honey Balsamic Chicken Thighs

oven roasted chicken with balsamic sauce

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, Global

Keyword: chicken thighs, honey balsamic glaze, oven-roasted chicken, sheet pan chicken

Servings:

Calories: 182kcal

Author: Lilian Vallezi

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

*Add more honey if you like it sweeter.

*You can also use chicken breasts. If that's the case, I would recommend pounding the breasts a little bit to make them thinner and even. Cooking time may need to be adjusted.

*You can also sub or add other vegetables. Just keep in mind that cooking times vary according to the chosen vegetables.

*Note that this is not a balsamic glaze made from a reduction. I combined the released chicken juice and cornstarch to tone down the acidity.

Nutrition