Baked Honey and Balsamic Chicken Thighs Recipe
Sweet, Tangy, and Absolutely Delicious
I wanted to share the recipe I'm making during the high holiday season this year. It's Honey-Balsamic Chicken Thighs, and they’re super delicious and perfect for the holiday, honoring tradition with a modern twist.
This recipe is a perfect protein centerpiece for your holiday table - this is key for me at the moment, as I am feeling so much better health wise since centering meals around animal proteins.
Tender chicken, marinated in the rich flavors of honey and balsamic vinegar -simple store cupboard ingredients, no need to fuss. The fresh herbs add a fragrant touch, while a hint of cayenne pepper brings a subtle kick.
Recipes like this are a holiday hack: marinate for as long or as little time as you have, serve hot straight from the oven, or later cooled if that works better. These simple things really take the stress out of hosting and help remind us that exhausting ourselves isn’t a compulsory part of celebrating the holidays. When I don’t have to concentrate on perfect timing, I can relax into the holiday and just enjoy being together.
Baked Honey and Balsamic Chicken Thighs Recipe
Category: Meat
Prep time: 3 hours (including marinating time)
Cook time: 30 minutes
Total time: 3,5 hours
Yield: 5 people
Ingredients:
5 chicken thighs (approx 400 grams chicken thighs)
⅓ cup (100 ml) olive oil
3.5 tablespoons (75 grams) honey
4 tablespoons balsamic vinegar
1 teaspoon salt
2 cloves minced garlic
1 tablespoon of fresh basil, minced or 1 teaspoon dried basil
1 ½ teaspoons of fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon cayenne pepper
Instructions:
Combine olive oil, honey, balsamic vinegar, salt, minced garlic, dried basil, dried thyme, and cayenne pepper in a large mixing bowl. Mix well.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for 3 hours (or overnight).
Preheat the oven to 425°F (220°C). Lightly grease a baking dish.
Place the marinated chicken thighs in the greased baking dish and cover with parchment paper. Bake in the middle rack of the oven for 20 minutes.
After 20 minutes, remove the parchment paper and switch to the broil setting.
Continue baking for another 10 minutes, uncovered, until the chicken is nicely browned and cooked through.
Remove the chicken from the oven and serve hot (also tastes great cooled!)
What’s on your Rosh Hashanah menu this year? Do you stick with a family favorite meal each year, or do you enjoy switching it up? I always love hearing about new ways to honor our traditions with a new twist. Put all your feelings and recipe ideas in the comment section please!
Am Yisrael Chai 🕊️
Kenden