Balsamic Herb Baked Chicken Thighs

Balsamic Herb Baked Chicken Thighs

You probably have all the ingredients for this marinade in your pantry right now. If you don’t, you should! Make a full batch of this chicken so you have some leftovers, they’re great the next day. Cold, right out of the fridge, or room temp for picnic or road-trip lunch. They reheat well too.

I used them in this salad.

Serve with mashed potatoes and a seasonal green vegetable for a classic dinner. Or, try pureed cauliflower in place of the potatoes.

Preheat oven to 350F. Stir all the marinade ingredients together in a large mixing bowl. Add chicken thighs and use your hands to coat them evenly with the marinade. Cover and let them marinate in fridge for 3-4 hours (or overnight). Arrange chicken in a large baking dish and bake about 40 minutes, or until cooked throughout, basting a couple of times with the juices when they’re getting close to done, to help them brown up nicely.

The flavors of coconut palm sugar and date sugar are most similar to brown sugar. My preference for this recipe is the coconut sugar, but either will work just fine.


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