honey balsamic chicken thighs
Ingredients
- 1/2 cup balsamic vinegar
- 1/3 cup honey, plus 2 tablespoons
- 3 tablespoons soy sauce
- 1 clove of garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons ground cinnamon
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 pounds of bone-in chicken thighs
- 1 teaspoon olive oil, for the coating the skillet
- 1/4 cup chicken broth
Instructions
- Combine balsamic vinegar, honey, soy sauce, garlic, lemon juice, cinnamon, salt and pepper in a bowl and marinate chicken in the mixture for at least 2 hours and up to one day.
- When ready to cook, rest chicken at room temperature for about 30 minutes. in an oven-safe or cast-iron skillet, heat olive oil over medium high-heat and sear chicken skin-side down for about 2 to 3 minutes (don’t touch it!) – let it get a nice brown sear on one side – then flip and cook for another minute. Work in batches if needed and don’t overcrowd the pan.
- Remove the chicken from the skillet and set aside on a plate. lower heat to low and add chicken broth to deglaze the skillet scraping up all of the brown bits to mix with the broth. Add thyme to the broth and add the chicken back to the skillet (skin facing up).
- Preheat oven to 375 degrees and transfer skillet to the oven and cook for 50 minutes to an hour, or until the chicken is cooked thoroughly. Baste the chicken with the broth and juices from the pan every 15-20 minutes or so while cooking. Serve immediately.
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