Ingredients
- 6 boneless skinless chicken thighs (about 1.5 to 2 lb)
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 garlic cloves, minced (or 1 tsp garlic powder)
- 2 tsp Italian seasoning
- 1 tbsp honey
- 1/2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp balsamic glaze, for finishing
Instructions
- In a bowl, whisk together the olive oil, balsamic vinegar, garlic, Italian seasoning, honey, Dijon, salt, and pepper.
- Add the chicken thighs and toss to coat. Marinate 15 to 30 minutes, or up to 12 hours in the fridge (not longer!)
- Oven method (main): Preheat oven to 425F. Arrange the thighs in a single layer in a baking dish and pour remaining marinade over the top.
- Bake 22 to 28 minutes, until the chicken reaches 165F and the edges caramelize. Broil 2 to 3 minutes for extra color if you like.
- Rest 5 minutes, drizzle with balsamic glaze, and serve.
Notes
- Air fryer method: 390 F for 16 to 18 minutes, flipping halfway, until 165F. Grill method: medium-high, about 5 to 6 minutes per side, until 165F. Always finish with the balsamic glaze.
- Serve with a simple pasta and/or salad.
Nutrition
Serving: 1gCalories: 310kcalCarbohydrates: 9gProtein: 25gFat: 19g