Balsamic Glazed Chicken Recipe
This balsamic glazed chicken is marinated with Dijon, garlic and Italian seasoning, then grilled and brushed with a sweet, tangy balsamic glaze.
Servings: 4
Calories: 466kcal
Equipment
- cast iron grill man for indoor cooking
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
How to Store and Reheat Balsamic Glazed Chicken
- 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
Calories: 466kcal | Carbohydrates: 21g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 493mg | Potassium: 362mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg