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My review
Honey-Balsamic Chicken
BAGRUBA
"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."
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Ingredients
2 h 45 m servings 380 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 380 calories; 24.7 g fat; 13.3 g carbohydrates; 25.5 g protein; 94 mg cholesterol; 114 mg sodium. Full nutrition
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Reviews
Read all reviews 160196 Ratings
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Most helpful positive review
3/2/2015
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...
Most helpful critical review
10/24/2016
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 unple...
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3/2/2015
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...
1/21/2016
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 h...
10/10/2015
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 grav...
9/13/2015
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,...
3/2/2015
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 so...
3/11/2015
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 reci...
1/13/2016
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 k...
1/5/2016
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.