Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
The flavor of this chicken is great - slightly sweet but with savory herbs, and definitely not too heavy. The only change I made was to mix the marinade in the ziplock bag so that I didn't need to clean an additional bowl. I'll be making this again!
Read MoreCooked per the recipe and I have no idea how they made it look like that first picture. That pic makes it look thickly covered with sauce. Well I found the chicken to be rubbery and just a unpleasant color! Definitely look at the other photos because they are more accurate.
Read MoreThe flavor of this chicken is great - slightly sweet but with savory herbs, and definitely not too heavy. The only change I made was to mix the marinade in the ziplock bag so that I didn't need to clean an additional bowl. I'll be making this again!
I made this as written, but doubled the sauce and used 15 boneless skinless thighs. After baking I removed chicken from the sauce, strained the sauce and added corn starch & water to make a gravy. Was awesome with Basmatti rice. Even my very picky teen liked it, hubby loved it, he even licked his plate, lol. Thanks for this easy keeper!
I loved this!!! I did make a couple of changes. After reading through the reviews, I added 2 cloves minced garlic and sliced onions to the marinade bag. I also used agave syrup instead of the honey so my parents could eat it. They are both diabetics. We are all crazy for balsamic so paired it with some sauteed kale, onions, garlic splashed with balsamic and roasted cauliflower with thyme and rosemary.All very delish and low glycemic. Will definitely make again. Also I used leg quarters cut up into thighs and legs. I catch them on sale for less than 4$/10 lbs once a month, so budget friendly.
This was excellent! I salted and peppered the chicken after it sat in the marinade, not before, and I also cooked it on a skillet instead of the oven. I used 5 chicken breasts instead of thighs, and was very pleased with the end result. This was very easy to throw together last minute, and I plan on making it again!
My wife really loved this! That's enough for me to give it a 5 star rating. I have to admit that I didn't expect great things by just looking at this recipe. But it was very good. I did saute some vegetables separately, and then added the sauce to them when the chicken was done. Thickened it with cornstarch and served it over brown basmati rice as an accompaniment. I think the sauce benefited from the onion and garlic in the vegies. It's a keeper recipe.
Delicious! My hubby and I loved this chicken. Only thing I changed was to use chicken breast... just poked holes in the chicken and marinated for 30 minutes. Other than that, I followed the recipe exactly as written. Will definitely make this again!
I wanted a different, quick and simple idea for chicken and this is it! I followed the recipe to a T. I had all of the ingredients in my cupboard, but had to use boneless chicken breast because it's what I had on hand. I can't wait to make it again with chicken thighs . I know that will be even juicier and tasty! I marinated my chicken for about 5 hours, cut the boneless breast in half and adjusted the cooking time and temperature to 25 minutes at 375. I did flip the chicken once during the cook time. What great flavor. Even the boneless chicken was moist. I can't wait to make it again.
I will make this dish again. I used the basic recipe on some wings and let it marinate overnight. It was the best chicken wings I've ever had!
I liked the recipe, and so did my family, but I think the vinegar overpowered some of the other flavors. I would use a little less next time and drizzle more honey on the top. The marinade did keep the chicken juicy and I used legs instead, since they were on sale.
Very tasty! I halved the recipe but otherwise followed it with no changes. Meat was so tender with great flavor. Not sure I'd make this with chicken breasts but thighs were perfect. This recipe saved me a trip to the grocery store since I had everything on hand!
All in the family enjoyed this - needed a little longer than 40 mins to be well done. Thanks for the suggestions to put onions and mushrooms with rice for serving with the sauce.
For the marinade I only used a tablespoon of oil. When placing chicken in the casserole only add about a 1/4 of the marinade. 1/2 way through cooking pour out the grease , turn the chicken then add the rest of the marinade. Makes it less greasy.
This was good not great, a bit too sweet and not enough herb flavor for me. Next time will reduce the honey and increase the herbs. Overall, a dish I would make again!
I doubled the recipe and did thighs and drumsticks and everyone was raving about how tasty and juicy the chicken was. Definitely a keeper.
This was very tasty. I added garlic and crushed red pepper to the marinade and let the bone-in, skinless thighs soak overnight. I took the thighs out of the bag and placed in a baking dish. I added cut red potatoes and a head of broccoli cut into florets into the pan around the chicken. I poured the remaining marinade over everything and baked for 50 minutes. An outstanding one-pot meal!!
Delicious and easy! My husband and I both loved this recipe and I didn't change a thing. Had all ingredients on hand. Served with brown rice and steamed asparagus. Five Stars!
I didn't change anything. We're not picky eaters. It just has to be quick and easy. This fits the bill. I marinated it over night and cooked it the next day for dinner. I'll do this one again.
The only changes I made was 2 cloves of chopped garlic, herbs were fresh and it went on the bbq instead of in the oven. Delish!
This was very tasty! I used bone-in thighs and removed the skin and visible fat before marinating the chicken. I poured the marinade over the chicken in a 13x9 pan and flipped the chicken every 15 min for about 50 min. at 375 degrees. I drained the marinade from the baking pan into a small sauce pan, added a little cornstarch and a little drizzle of balsamic vinegar and made a nice pan sauce. Served it with oven roasted fingerling potatoes and french green beans.
This is delicious I have made it with different pieces such as drumsticks and still excellent!
Cooked per the recipe and I have no idea how they made it look like that first picture. That pic makes it look thickly covered with sauce. Well I found the chicken to be rubbery and just a unpleasant color! Definitely look at the other photos because they are more accurate.
My husband really really really loved this chicken so much he had dreams about it! I used Italian dressing instead if balsamic!
This was excellent! I quadrupled the recipe, since I was cooking for 16 people. Doubling the sauce recipe would have been enough. I had lots of the gravy left over. Everyone, even the kids, loved it. I did add some minced garlic to the marinade, but that was the only change I made. I will definitely be making this again.
Made this as instructed in recipe. It came out good and was very easy to make. I cut up red potatoes and mixed them in a little oil and seasoning and added them to the pan. I will be making it again.
This recipe is easily doubled; I made 16 thighs by increasing the ingredients proportionately. The sweetness is subtle from the honey and helps to curb the sharpness of the balsamic. My family loved this and we had just a few leftover pieces - which were gone by the next afternoon!! I did change the baking time and temperature to 1-hour at 350F since I was doubling the batch; it turned out mouth-watering!!
Believe me, this is much much much muuuuuch better if you marinate it and leave it in the fridge for more than 48 hours.
i love this dish. it couldnt be easier to make! fresh herbs are better but dried work well too. iI marinated bonless chicken breasrs in my "food saver" in case you dont know what that is it bags and seals after removing all the air! great for marinating anything. good luck! hapoy cooking
I added the ingredients (+1/2 tsp Red Pepper Flakes) directly into the ziplock bag followed by the chicken. I used 3 skinless, boneless chicken breast, roasted at 350 in the convection oven and basted it a couple of times during roasting. Very moist & flavorful. Thumbs up from hubby & son. Next time I'll try less honey & more Pepper Flakes. I served with smashed potatoes but next time I'll take from earlier reviews and thicken the sauce & serve with rice. There will be a next time!!
This is such an easy recipe and it turns out so tasty, that it seems like you cooked and slaved over it for a long time. My family loved it. The chicken was so tender and the skin so crunchy and delicious, that I usually don't eat the skin but I did this time. I served it with rice and sautéed Brussels sprouts. This recipe is a keeper!
This is a fabulous recipe! Don't be afraid to serve this delicious chicken to your guests. Easy, mouth- watering and SO flavorful. Your sides can be almost anything when your chicken tastes this great! Ann Corley McDermott
I plan on adding sauteed mushrooms with white wine next time. It had a good flavor though and very light.
My husband loved this chicken. I liked it but found it a little bland. I would add fresh garlic to the marinade and smoked paprika. Chili powder would be good too. The chicken was super tender.
I let this marinate for 3 hours and cooked it with chicken breasts for 3 hours...no flavor. So I added more honey, balsamic vinegar and salt and pepper and cooked it 2 hours more. Flavor was still quite minimal. It looked pretty but had no flavor.
Delicious! I only wish the marinade was a bit thicker, so next time I will heat on stove for a while and maybe use a bit of corn starch to thicken it. Really yummy!
absolutely delicious and juicy chicken recipe. can't wait to make it again.
Made this recipe as stated. Chicken did not get crispy even after taking it out of oven and pouring off grease and liquid from chicken and turning oven to 400* and cooking it for another 10 minutes. It was tender but the taste while being neither good nor bad was odd. Thickened sauce with cornstarch and it was pretty flavorless, then put sauce back in pan that I cooked the chicken in for the last ten minutes, which did give it more flavor but still an odd taste. Will NEVER make this again. There are too many good chicken recipes out there and having the chicken swimming in all that grease is not very appetizing or healthy!
Added Minced Garlic and Minced Fresh Ginger & Sliced Onions to marinade, Added assorted vegetables to pan after removing chicken and sauteed them in the sauce for a few minutes....served this on a bed of fresh spinach, allowing the sauce to wilt the spinach...Big Hit with the family
i will make it again but not so much honey we liked it but to much sugar for us old folks
Followed the recipe to the T. It's sweet, it's savory. Very delicious, but it didn't change the world. I give this recipe 3 stars.
Talk about dee-li-cious! I did modify the recipe based on the availability of ingredients. I used chicken drumsticks, deleted the olive oil & rosemary, added about 2-3 Tbsp of fresh minced garlic, added approximately 1/3 cup brown sugar and and 1/2 tsp red pepper flakes. I mixed all these ingredients with the others and put the cleaned drumsticks (seasoned w/salt&pepper) in a gallon size zip lock bag and poured liquid mixture over chicken. I let it marinate in the fridge for 4 to 5 hours then prepared according to the recipe. Served this with Jasmine rice and a steamed veggie mix of cauliflower, broccoli and carrots with a little lemon zest and pepper.
Both my husband and I found it very bland. Maybe it would be better using skinless, boneless thighs. Will not make this recipe again.
Delicious, but definitely don't grill it. The sugars burn. But it still tasted very good.
A bit sweet but very good with roasted veggies and rice. Next time I will increase the vinegar and oil to 1/2 cup but not the honey. Also added more of the dried herbs. With pan juices I thickened it with cornstarch and made a sauce. Good dish.
I made this recipe as written and found it delicious. When I made the marinade the smell was very familiar. I tasted the marinade and looked at the recipe and realized the marinade is the pretty much the same as the vinagrette I make for salads. I thought that was pretty cool.
Made this recipe exactly as published, with the exception of using chicken breasts in place of thighs. I too, mixed marinade in plastic bag before adding chicken. Marinaded several hours. Chicken was tasty, and moist. My family and I loved it. On my permanent list now!
I made this just like the recipe and it came out a winner with my family! Thank you so much for your recipe, it is a keeper.
This was really tasty. I used boneless skinless thighs and added onions, red and green peppers. It was a hit with everybody.
I loved the suggestion of making it a thick sauce and serving it with basmati rice. Yum! My family loves it!!!
It was sooo tender and juicy. I found that if you brine the chicken for a couple of hours before marinating the chicken, it makes it even MORE juicy and delicious.
I've always loved cooking with Balsamic. This was yum and will be making it again. I served mine on a bed of Hokkien noodles which I put julienne carrot and zucchini and thinly sliced silverbeet. For the last few minutes I put a some cornflour in the sauce to thicken it a little, this covered the my noodles nicely
I love this recipe, though with a couple changes. As written it's good, but we like more sauce and serve this with rice. I add garlic, onions, and some chicken broth and a little more of everything else, I cook it on the stove top for about 30 min.,or until chicken is done, with the top off so it reduces. I add or subtract the honey(sometimes use sugar) depending on how sweet we want it. I also use only enough oil to saute the onions and brown the skinless chicken. This is also excellent with pork, Thank you for such a flexible recipe.
It turned out great. I have a bit of a sweet tooth though, and was hoping it would be a little sweeter. The only thing I did different was use chicken breast instead of thighs.
Easy and delicious. The chicken stayed moist and tender. And that marinade made a great sauce adding flavor to the plain rice I served it with. Definitely a keeper!
This turned out delightfully simple, yet very flavorful. As others suggested, I just mixed everything in a ziplock bag, and also just used a single chicken breast. When it was done, I drained the liquid into a sauce pan and added some cold water / corn starch mixture and thickened it nicely. It was superb! Will definitely try again with thighs or wings as well.
Made this for Mother's Day (baked in the oven) and thought it was just okay as it was VERY greasy. I froze the uncooked marinated leftovers and made them on the grill tonight- much, much better. Will make again but only on the grill.
I made it with boneless chicken thighs which were a bit dry. It's probably better with bone-in. I covered the baking dish with foil to preserve the sauce and next time I probably double the sauce. My family loves it. You can add capers or green olives to produce the classic Chicken Marbella. I will definitely make it again.
We really liked this. Cut chicken into about 1-1/2 inch chunks and cooked in a cast-iron skillet. Great!
Pretty good. I lowered temp to 350 and baked 1 1/2 hours. Made gravy from juices. Making again I'd cut back the honey.
This is a great recipe! Made it exactly as directed, but used chicken breast instead. It was tender and flavorful. Served with rice pilaf and Mexicali corn - Terrific!
I made this with boneless thighs as that's what I had. I cut about ten minutes off the cooking time, and they were perfect. I'll make this again.
This one is a winner! I wondered about it while it was cooking because the vinegar smell was so strong, but it was delicious. Will definitely be making this again!
This is a really good recipe but next time I'll slightly reduce the oil and honey. I opted to add garlic and cayenne and grind the thyme and rosemary before adding. After tasting the marinade and making a few adjustments, I added the chicken with slashed skin. Baked on a bed of onion slices for 45 min. Removed chicken to tin pan and crisped skin under broiler while reducing pan drippings by 1/2 on stove. Served with garlic rice and Normandy vegetable blend.
I made this dish last night with some minor changes. It was super easy and really good! I added 2 cloves of garlic to the marinade. I used chicken cutlets and marinated them for 4-5 hours then baked them at 350 degrees for 20 minutes. The flavor was really good, the chicken was tender and the leftovers were even better today.
Outstanding. Used boneless chicken breasts that I split in half like fillets. Only used half the olive oil. Marinated for about 5 hours. Lined pan with foil and cooking spray for easy clean up. Spread out chicken in pan so weren't touching. This allowed a nice coating to develop on meat. Husband loved it.
I used more fresh rosemary and cooked it for about 6 hours in the crock pot on low. It was quite good and very tender.
My family was underwhelmed by the flavor. My husband did not like the smell, my three-year-old barely ate it, and it didn't have enough either sweet or savory flavors to suit my taste.
I used boneless skinless chicken breasts, I reduced the time a few minutes (25-30 min) loved it !
This is delicious and SO EASY! I did not make any changes, but also combined ingredients in a ZipLoc bag! Very moist, great flavor!! I will definitely make it again! Thanks for the recipe!
Made the marinade as written except I used fresh herbs. Was more tangy than sweet which some would prefer. I prefer a little sweeter. I added some fresh green onion, 3 tablespoons of brown sugar, 2 cloves garlic minced, 3 tablespoons worheshire and about a quarter more cup of honey. I made this to my taste preferences. I still gave this recipe 4 stars because the marinade was a great base starting point for me to make my additions and it was good, just not what I wanted. I marinated for 3 hours and then also grilled my thighs instead of cooking them in the oven.
Great flavor! I made adjustments by combining another balsamic recipe. I added 1/4 cup chicken stock and used Italian seasoning blend instead of the thyme and rosemary.
The whole family loved it! My son didn't even use BBQ sauce, which is pretty amazing in itself. I made it just as written except I didn't have rosemary, unfortunately. I may try adding soy sauce to the marinade instead of salting the chicken next time, and someone suggested adding minced garlic, which is rarely a bad idea for chicken. This is going to become a regular!
It was a nice simple dish. I actually made it with salmon, and left in the oven for an hour at 300 F. Although, it may be better with tilapia because of the thyme and rosemary I am really curious how this will taste grilled. I am looking forward to adding this to my Thanksgiving menu. The seasonings make it more of a holiday dish.
This was just delicious! I love that I had all of the ingredients on hand. Only marinated for an hour and this was still flavor packed! I always have fresh rosemary, so I used a teaspoon (ish) of that instead of dried. I think I may take some of the others' advice and add a few more veggies into it next time (garlic, onions, mushrooms); but this recipe as is...TERRIFIC!!!!
The flavor is fantastic!! I ended up marinading this overnight in the fridge and cutting the chicken into cubes before cooking. I also threw in long pieces of green onions when the chicken was about halfway done cooking and served it with grilled zucchini, summer squash, and onions. So amazing! I'm going to cook up some more and try it over a salad next!
Delicious. I used chicken breast and had to cook about 43 minutes. Flavors are fantastic!
Very easy to make and very delicious. Next time I'll add bell peppers as seen in the recipe's picture.
It was good, slightly sweet. (I left mine a lot longer though, 24 hrs) I think next time I would lessen the amount of chicken stock, and maybe at the end condense the juice to make a glaze.
I made this for my husband he loves chicken thighs, I on the other hand like chicken breast so we picked up a whole chicken had the butcher cut it up, when I made the recipe I cut the breasts in half. As the others suggested I added Onions and Garlic. We served this up with mashed potatoes and a salad. This recipe was LIP-SMACKING. Again as others suggested I reduced the leftover liquid to make a gravy. If there was only one thing I would reduce the amount of oil being used as there was a lot of fat after the chicken cooked down while being cooked in the oven.
I used Mexican lime olive oil and prickly pear reduction balsamic vinegar. Both from Queens Creek Olive Ranch in Scottsdale . Will be even better when grilled instead of baked!
Crazy easy and delicious results! I didn't change a thing but the cooking time - my leg quarters took an hour. Results in a yummy sticky sweet chicken.
