Honey Balsamic Chicken Thighs
Tender chicken thighs glazed with a sweet and tangy honey-balsamic sauce brightened by blood orange and thyme.
Equipment
- Mixing Bowl
- baking dish or rimmed baking sheet
- Parchment Paper
- Measuring cups and spoons
- Knife
- Cutting Board
- Spoon or spatula
- Oven
Ingredients
- 2 blood oranges divided (juice of 1, remaining 1 sliced)
- 1/2 cup balsamic vinegar
- 3 tablespoons low-sodium soy sauce
- 1/4 cup unsulphured molasses
- 1/4 cup honey
- 3 cloves garlic minced
- 2 small onions halved
- 1 teaspoon ground ginger
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon melted coconut oil
- 1.5 pounds boneless skinless chicken thighs
- 6 radishes halved or left whole based on size
- 4 sprigs fresh thyme
- ground black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a baking dish or rimmed baking sheet with parchment paper.
- Juice 1 blood orange into a large mixing bowl.
- Add the balsamic vinegar, soy sauce, molasses, honey, minced garlic, halved onions, ground ginger, paprika, kosher salt, and melted coconut oil to the bowl; whisk until smooth.
- Add the chicken thighs to the bowl and toss or rub the glaze over each piece so they are well coated.
- Place the coated chicken in the prepared baking dish in a single layer and pour any remaining glaze over the chicken.
- Slice the remaining blood orange and arrange the slices in the dish with the chicken, then tuck the radishes and thyme sprigs around the chicken.
- Bake for about 20 minutes, turning the chicken once halfway through the cook time to promote even browning.
- Remove from the oven, season with ground black pepper to taste, and serve with any pan juices or reserved glaze.
Notes
- Line the baking dish with parchment for easier cleanup.
- Rub the glaze onto every piece of chicken for best flavor.
- Flip the chicken only once halfway through to keep it juicy.
- Extra glaze can be poured over the finished chicken.