Honey Balsamic Chicken

5 from 1 vote

This delicious honey balsamic chicken is the perfect balance of sweet, tangy, and savory. An easy, one-pan weeknight meal using tender thighs and drumsticks. The honey balsamic marinade results in tender and juicy chicken, with a glossy caramelized finish.

Prep Time10

Cook Time40

Marinating3

Total Time3 50

Course: Main Course

Cuisine: American

Servings: people

Calories: 671kcal

Author: Tania

Equipment

9x13 baking pan
Resealable bag

Ingredients

4 bone-in chicken thighs skin-on, excess fat trimmed
4 chicken drumsticks
⅓ cup balsamic vinegar
¼ cup chicken broth
⅓ cup honey
2 teaspoons dijon mustard
5 cloves garlic, minced
2 tablespoons olive oil
2 teaspoon fresh minced rosemary or fresh thyme
1 ½ teaspoons Kosher salt
1 teaspoons ground black pepper

For the glaze

3 tablespoons balsamic vinegar
3 tablespoons honey

Instructions

Place chicken thighs and drumsticks in a large resealable bag. Set aside.
Make the marinade: In a bowl, whisk the balsamic vinegar, chicken broth, honey, dijon mustard, garlic, olive oil, minced rosemary, Kosher salt (1 ½ teaspoons) and ground black pepper (1 teaspoon).
Marinate: Pour the marinade into the bag along with the chicken, making sure everything is evenly and fully coated. Seal the bag, removing excess air. Marinate in the fridge for 3-4 hours, or up to overnight.
Prep: Preheat oven to 400ºF. Let the chicken sit on the counter for 30 minutes before cooking, so it’s not so cold and for even cooking.
Arrange the marinated chicken skin-side up on a large 9x13 inch baking dish, and drizzle over half of the marinade. Reserve the rest of the marinade to make a glaze later.
Bake chicken at 400ºF for 20 minutes.
Make the glaze: Meanwhile, in a small saucepan, combine the reserved marinade with 3 tablespoons balsamic vinegar and 3 tablespoons honey. Simmer over medium-low heat until slightly thickened, about 3 minutes. NOTE: It’s very important that it comes to a rolling boil since the marinade held raw chicken.
Glaze and finish baking: After 20 minutes, increase oven temperature to 425ºF. Brush the chicken with prepared glaze, and return to the oven to finish cooking for another 20 minutes, approximately. Continue brushing with the glaze periodically and basting with the pan juices, until the chicken is fully cooked through. For thighs and drumsticks, the center should reach 175ºF.
Broil: At the end, broil in the oven for 2-3 minutes until the edges are golden brown and caramelized. Serve with the pan juices and your favorite sides.

Notes

Important! Let the glaze simmer to a rolling boil for about 3 minutes since it held raw chicken from the marinade.
Marinate chicken for 3-4 hours, or up to overnight only. No longer than that.
If using chicken breasts or boneless thighs, the total cook time is closer to 25-30 minutes, depending on the thickness.
Prep ahead: Marinate up to overnight, no longer than that.
Bake ahead and reheat: Cook as directed in the recipe. Reheat in the microwave oven, or in the oven at 350ºF, covered, until warmed through.
If you don’t have honey, you can substitute with maple syrup.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition