This recipe for balsamic marinated chicken is sort of a repeat. Why? Because sometimes you don’t want to cook a whole chicken and grab the super-value pack of chicken thighs or leg quarters when they go on sale. Like the garlic and soy chicken thighs, this recipe is simple, the only drawback is it’s much better with a longer marinating period. This is a marinate the night before kind of recipe. Sides can be super simple. I went with baked sweet potatoes and oven roasted okra -I tossed the okra in vinegar and rosemary, with a little olive oil, it was okay, but nothing to write home about. I think lentil pilaf may have been a better choice.
Looking for other chicken recipe ideas: here’s a guide to cooking and using chicken
: Chicken Thighs Marinated in Balsamic Vinegar
- In a small bowl, whisk together the first 8 ingredients. In a shallow, non-reactive container (ie glass or plastic, or even zippered plastic bag) pour all of the marinade over the chicken thighs.
- Cover and place the container in the refrigerator and allow to marinate for several hours or overnight. Turn the pieces once in a while to ensure they all have a reasonably even coating. (This is where the large zippered bag is handy, check the seal and hand it to a minion to shake)
- Preheat the oven to 425F and make sure one of the racks is in the middle position.
- Remove the chicken from the marinade and shake off any excess. Sprinkle lightly with salt and pepper. Place the chicken skin side up in a as small a baking dish as possible. The point is to ensure the skin is nicely browned, but the chicken isn’t spread out so far that it will dry out before it reaches a safe temperature.
- Roast for approximately 35 – 50 minutes -this depends on whether or not you took the chicken out of the fridge as recommended in Cooking for Geeks -the whole don’t skip a temperature stage idea) Use a meat thermometer and remove the chicken from the oven as soon as it hits 165F.
Cooking time: 35 – 50
Number of servings (yield): 6