1-Gathering and Marinating Your Ingredients: Let’s dive into making this balsamic chicken, starting with getting everything ready. Begin by whisking together the marinade in a large bowl: mix ¼ cup extra virgin olive oil, 3 tablespoons balsamic glaze, 1 tablespoon tomato paste, 1 teaspoon honey, juice of 1 lemon, 4 to 5 minced garlic cloves, 1 tablespoon fresh thyme, 1 teaspoon dried oregano, and ½ teaspoon sweet paprika. Pat the 8 boneless, skinless chicken thighs dry with paper towels and season them generously with kosher salt and black pepper.

2-Gathering and Marinating Your Ingredients: Add the chicken to the marinade and toss it well so every piece gets coated. If you’re in a hurry, let it sit at room temperature for a few minutes; for a deeper taste, pop it in the fridge for 2 to 4 hours. This step really makes the flavors shine and is one of my favorite parts of cooking it feels like giving the chicken a little spa day.

3-Preheating and Baking the Chicken: Once your chicken has marinated, preheat your oven to 425 degrees F. Transfer the chicken to a baking dish or oven-safe skillet, making sure to pour any extra marinade over the top for extra flavor. If you enjoy other oven-baked chicken recipes, you might like to try our oven-baked chicken legs for another simple twist.

4-Preheating and Baking the Chicken: Bake the chicken for 25 to 30 minutes, and use a meat thermometer to check that it reaches 165 degrees F inside. This ensures it’s juicy and safe to eat, which I always recommend to avoid any mishaps. While it cooks, your kitchen will fill with that amazing balsamic aroma it’s one of those smells that makes waiting worthwhile.

5-Resting and Serving Tips: After baking, let the chicken rest for a few minutes before serving; this helps the juices settle and keeps it tender. Serve it up with sides like rice or veggies to soak up the flavorful sauce. For more ideas on pairing chicken dishes, check out our honey-soy chicken recipe, which goes great with similar flavors.