Balsamic Glazed Chicken
This Balsamic Glazed Chicken is marinated in balsamic vinegar, Dijon mustard, garlic, and Italian seasoning before hitting the grill. A thick layer of balsamic glaze brushed on during the final few minutes gives the chicken a sweet, tangy finish with plenty of caramelized flavor. Using bone-in, skin-on chicken thighs keeps the meat juicy while the outside gets beautifully browned on the grill.
– Stovetop: Pat the skin dry, heat a heavy skillet, preferably cast iron, over medium heat and place the chicken skin side down. Cook undisturbed 8 to 10 minutes until the skin is deep golden and crispy, flip and drain most of the rendered fat, then lower the heat and cook another 8 to 10 minutes to 175°F–185°F.
– Oven: Preheat to 400 degrees F and set a wire cooling rack inside a rimmed baking sheet. Bake the thighs skin side up for 25 to 30 minutes, brush the tops generously with glaze, and return for a final 5 to 10 minutes until the glaze is tacky and the chicken is cooked through. The broiler for the last minute gives an extra polished finish, but watch it closely so the sugars do not char.
Yes, with a shorter turn on the grill. Cut the time down to about 4 to 5 minutes per side so they do not dry out, and still take them off at 165 degrees F. Boneless skin on thighs and drumsticks both work too, and neither one needs the time adjusted much.
If you don’t have store-bought glaze, you can make a quick reduction by simmering ½ cup of balsamic vinegar with 1 tablespoon of honey or brown sugar until it coats the back of a spoon.
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Ingredient Notes
- Chicken thighs: Bone-in, skin-on thighs stay juicy on the grill and develop a nicely browned exterior.
- Balsamic vinegar: Adds tangy flavor to the marinade and helps season the chicken throughout.
- Balsamic glaze: Used in both the marinade and as a sticky finishing glaze.
- Dijon mustard: Adds a little sharpness and helps bring the marinade together.
- Olive oil: Helps coat the chicken and keeps it from drying out on the grill.
- Garlic: Fresh minced garlic adds plenty of savory flavor.
- Italian seasoning: An easy mix of herbs that pairs well with the balsamic marinade.
- Salt and black pepper: Season the chicken and balance the sweeter balsamic glaze.
- Fresh parsley: An optional garnish for a little fresh color before serving.
Balsamic Glazed Chicken
- Place the chicken thighs in a large bowl or gallon-sized zip-top bag. Add the balsamic vinegar, ¼ cup balsamic glaze, Dijon mustard, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
- Seal the bag and gently massage it to combine the marinade and evenly coat the chicken.
Refrigerate and allow the chicken to marinate for 30 minutes to 4 hours. - When ready to cook, preheat the grill to medium-high heat, about 350-400°F, and lightly oil the grates. Place the chicken on the grill and cook for 5-7 minutes on the first side without moving it so it can develop grill marks.
- Flip the chicken and continue cooking for another 7-10 minutes. During the final 3 minutes of cooking, generously brush the chicken with the remaining ¼ cup balsamic glaze.
- Remove the chicken from the grill once the thickest portion reaches an internal temperature of 175°F–185°F. (NOTE: 165°F is the minimum safety temp, but at 175°F and above, connective tissues and collagen begin to melt, rendering the fat and creating a succulent, tender bite.)
- Transfer the chicken to a plate and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Balsamic Glazed Chicken Recipe
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Equipment
Ingredients
- 1 ½ pounds bone-in skin-on chicken thighs
- ½ cup balsamic vinegar
- ½ cup balsamic glaze divided
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley optional garnish
Instructions
- Place the chicken thighs in a large bowl or gallon-sized zip-top bag. Add the balsamic vinegar, ¼ cup balsamic glaze, Dijon mustard, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
- Seal the bag and gently massage it to combine the marinade and evenly coat the chicken. Refrigerate and allow the chicken to marinate for 30 minutes to 4 hours.
- When ready to cook, preheat the grill to medium-high heat, about 350-400°F, and lightly oil the grates. Place the chicken on the grill and cook for 5-7 minutes on the first side without moving it so it can develop grill marks.
- Flip the chicken and continue cooking for another 7-10 minutes. During the final 3 minutes of cooking, generously brush the chicken with the remaining ¼ cup balsamic glaze.
- Remove the chicken from the grill once the thickest portion reaches an internal temperature of 175°F–185°F. (NOTE: 165°F is the minimum safety temp, but at 175°F and above, connective tissues and collagen begin to melt, rendering the fat and creating a succulent, tender bite.)
- Transfer the chicken to a plate and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
- Refrigerator: Airtight container for up to 4 days.
- Freezer: Wrapped well, cooked chicken keeps 2 to 6 months.
- Reheating: An oven or air fryer at 350 degrees F for 5 to 7 minutes keeps the skin from going soft, and leftovers should come back up to 165 degrees F. The glaze darkens noticeably the second time around, which is normal.
- Balsamic Tomato Salad, which echoes the glaze without repeating it
- Greek Orzo Pasta Salad for something cool next to the hot chicken
- Melting Potatoes if you want the meal to feel like a Sunday
- Easy Ranch Roasted Vegetables so the oven does one thing while the grill does the other
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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