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Honey Balsamic Chicken

This Honey Balsamic Chicken features succulent chicken marinated in a sweet and tangy honey-balsamic mixture, resulting in tender, juicy meat with delightful caramelized edges, perfect for family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs (skin-on, excess fat trimmed) Feel free to use chicken breasts if you prefer leaner meat.
  • 4 pieces chicken drumsticks Dark meat keeps the moisture in, making your dish tender.
For the Marinade
  • ⅓ cup balsamic vinegar Look for high-quality balsamic for the best flavor!
  • ¼ cup chicken broth Homemade is best, but store-bought works well too.
  • ⅓ cup honey Try local raw honey for incredible flavor and health benefits.
  • 2 teaspoons dijon mustard This adds a subtle depth and creaminess.
  • 5 cloves garlic, minced Fresh garlic elevates the overall flavor profile.
  • 2 tablespoons olive oil Extra virgin olive oil is ideal for its rich flavor.
  • 2 teaspoons fresh minced rosemary (or fresh thyme) Either herb adds an aromatic note.
  • 1 ½ teaspoons Kosher salt Essential for seasoning.
  • 1 teaspoon ground black pepper Freshly cracked for extra aroma.
For Glazing
  • 3 tablespoons balsamic vinegar To enhance the chicken’s caramelization and flavor.
  • 3 tablespoons honey For glazing.

Method
 

Preparation
  1. Place chicken thighs and drumsticks in a large resealable bag. Set aside.
  2. In a bowl, whisk together the balsamic vinegar, chicken broth, honey, dijon mustard, minced garlic, olive oil, fresh minced rosemary, Kosher salt, and ground black pepper until well combined.
  3. Pour the marinade into the bag with the chicken, ensuring it is evenly coated. Seal the bag, removing any excess air, and marinate in the fridge for 3-4 hours, or overnight for best results.
Cooking
  1. Preheat your oven to 400ºF (200ºC).
  2. Remove the marinated chicken from the fridge and allow it to sit at room temperature for about 30 minutes prior to cooking, which helps it cook evenly.
  3. Position the marinated chicken skin-side up in a large 9x13 inch baking dish, drizzling half of the marinade over it. Reserve the remaining marinade for the glaze.
  4. Place the chicken in your preheated oven and bake for 20 minutes.
  5. In a small saucepan, combine the reserved marinade with 3 tablespoons balsamic vinegar and 3 tablespoons honey. Bring to a rolling boil over medium-low heat and simmer for about 3 minutes until it thickens slightly.
  6. After 20 minutes, increase the oven temperature to 425ºF (220ºC). Brush the chicken with the prepared glaze, returning it to the oven for another 20 minutes.
  7. Continue brushing periodically with the glaze and basting with the pan juices until the chicken reaches an internal temperature of 175ºF (75ºC).
  8. Set your oven to broil for an additional 2-3 minutes until the edges turn golden brown and crispy.
  9. Remove the chicken from the oven and serve it with the pan juices and your favorite sides.

Notes

Allow the chicken to rest for 5-10 minutes after removing it from the oven to keep it juicy. Store leftovers in an airtight container in the fridge for up to three days. You can marinate the chicken the night before for an even deeper flavor experience. Freeze before cooking for up to 3 months. If your chicken isn’t caramelizing as desired, broil it for a few minutes, keeping a close watch.