Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken (thighs and breast) can be served at room temperature – perfect for a picnic or buffet ! Prefer to grill the chicken – the marinade will help keep the meat juicy.
You know, I’d never really cooked with balsamic vinegar until today – so this recipe is my very first time preparing anything with balsamic vinegar… and I’m seriously wondering What Took Me So Long? (My son M. prepares a delicious pasta dish featuring a balsamic vinegar reduction and fresh asparagus. I’m gonna have to ask him to do a Guest Post for me so I can share his excellent recipe.)
As with many things, the higher the price – the better the product. And so it is with balsamic vinegar. I suggest buying a good quality vinegar, even if you have to pay more. It will be worth it ! Here’s a link to Andrew Wheeler’s blog Serious Eats which provides some valuable information regarding balsamic vinegar.
http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html
I used skinless chicken thighs today because, to me, the meat much more flavorful than chicken breast. And don’t be put off by thinking you’ll be eating dark meat – chicken thigh is, pretty much, white meat! If you prefer chicken breast, cut each piece in half.
For grilling, chicken pieces with the skin attached will help keep the meat from drying out – as will marinating the chicken.
Oven at 400F Bake chicken pieces for about 30 minutes.
INGREDIENTS
- 3 Tbs. balsamic vinegar
- 2 Tbs. honey
- 4 Tbs. soy sauce
- 4 Tbs. olive oil
- 2 – 3 Tbs. minced garlic ++ I use 3 Tbs.because I LOVE garlic!
- 3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
- a bit of freshly ground pepper
- 8 chicken thighs – skin removed
- Prefer Chicken Breasts? 4 large boneless chicken breasts – cut in half to equal 8 pieces
- some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish
METHOD
Place 3 Tbs. balsamic vinegar, 2 Tbs. honey, 4 Tbs. soy sauce, 4 Tbs. olive oil, 2 – 3 Tbs. minced garlic, 3 Tbs. finely chopped fresh parsley and a bit of freshly ground pepper into a gallon-sized ziplock bag.
Zip bag and shake bag to mix ingredients. Add the chicken pieces. Allow chicken to marinate for at least four hours – overnight is even better.
++ I recommend turning the bag a few times to ensure each piece of chicken gets to soak in the marinade. ++ If possible, lie the bag down so all the chicken pieces are sitting in the marinade.
Line a baking sheet (cookie sheet with sides) with aluminum foil. Place chicken pieces evenly on baking sheet and pour over ALL the marinade. Cook in preheated oven set at 400F for 30 minutes.
Once the chicken is thoroughly cooked, place it on a warmed platter. Pour the marinade into a small saucepan and simmer until marinade is reduced and thoroughly heated through. Pour marinade over chicken pieces. Sprinkle with some toasted sesame seeds and minced fresh parsley. Enjoy !!
++ Recipe inspired by ‘Beyond Kimchee’ – – – http://www.beyondkimchee.com/soy-balsamic-chicken-thighs-asparagus/
myyellowfarmhouse.com 
Those chicken thighs look delicious!
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Thanks so much!! ; o )
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Did you forget the honey part of the recipe!
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O M G !!! I did indeed forget to put in the amount of honey!! I’m going to have to find my notes to see how much I used…. Thank you so much for letting me know… I HATE when I do something like that!!
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I believe I put in 2 Tbs. honey…. As I said,I’m going to have to check my notes…. but first I have to FIND my notes!! ++ I wanted to get back to you right away in case you’re planning to make these tonigh.
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No problem but thought you should know! I will wait for amount before making. Thanks!
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It IS 2 Tbs. ! And, just for the heck of it, I looked at another recipe for a marinade something like mine & that one called for 5 Tbs. of honey. So feel free to add a much or as little as you want. And please let me know if you have any suggestions etc. !!
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Balsamic vinegar is one of those magical ingredients, isn’t it? You can do so much with it! And it sounds so perfect in this dish. Wonderful dish — thanks.
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Hi There. Thanks for taking the time to comment! I am just at the very beginning stages of learning just how wonderful balsamic vinegar can be. ; o )
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Thanks so much for commenting. Please let me know if you ever make this – and also let me know of any suggestions etc. you may have. ++ I agree, my son’s recipe is so delicious – and so easy. With spring here – I’m really gonna have to start bugging him about doing a guest blog. I live in Massachusetts and he lives near Philadelphia – but we have a house in the Pocono Mountains of Pennsylvania – so I’m hoping we can get together and make it there. He can do the cooking, and I’ll take the photos, then we’ll both work on the ‘washing up’ as the British say!! ; o )
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I am constantly looking for recipes for chicken thighs. I prefer the chicken thighs over the breast too. This sounds and looks fantastic! I’m going to make this for sure. I usually buy thighs at least once a week. 🙂 And I love cooking with vinegar. Especially balsamic! Your son’s pasta recipes sounds delish.
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I don’t use balsamic vinegar nearly enough. In fact, it took me about 6 months to replace the last bottle and I didn’t run across any recipes that asked for it … not that I specifically avoided recipes that used it. The thighs look tasty and saucy unlike many recipes that use breasts and end up being dried out.
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Although the chicken needs to to marinate, the actual cooking time is only 30 minutes!! And I was pleased to see how tender and juicy the meat was.
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