Honey Balsamic Chicken Thighs
Tender chicken thighs glazed with a sweet-tangy honey balsamic sauce and roasted with blood orange, radishes, and thyme.
Servings: 4 servings
Ingredients
- 2 blood oranges divided
- 1/2 cup balsamic vinegar
- 3 tablespoons low-sodium soy sauce
- 1/4 cup unsulphured molasses
- 1/4 cup honey
- 3 cloves garlic minced
- 2 small onions halved
- 1 teaspoon ground ginger
- 1/2 teaspoon ground sweet paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon melted coconut oil
- 1.5 pounds boneless, skinless chicken thighs
- 6 radishes halved if large
- 4 sprigs thyme
- ground black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Juice 1 of the blood oranges into a large mixing bowl.
- Add the balsamic vinegar, soy sauce, molasses, honey, minced garlic, halved onions, ground ginger, paprika, kosher salt, and melted coconut oil to the bowl; whisk until smooth.
- Add the chicken thighs to the bowl and rub the glaze all over each piece until evenly coated.
- Line a baking dish or rimmed baking sheet with parchment paper and arrange the glazed chicken in a single layer.
- Slice the remaining blood orange and tuck the slices among the chicken pieces. Scatter the radishes and thyme sprigs over the top, then pour any leftover glaze over everything.
- Bake for 20 minutes, then turn the chicken once halfway through the baking time to promote even cooking.
- Remove from the oven, season with ground black pepper to taste, and serve.
Equipment
- Mixing Bowl
- measuring spoons and cups
- baking dish or rimmed baking sheet
- Parchment Paper
- Knife
- Cutting Board
- spoon or spatula
- Oven
Notes
- Line the baking dish with parchment paper to prevent sticking and simplify cleanup.
- Make sure to rub the balsamic glaze onto every piece of chicken.
- Flip the chicken only once halfway through baking for even cooking.
- Leftover glaze can be poured over the finished chicken or simmered to thicken before serving.