Best 8 Chicken Thighs With Balsamic Vinegar Recipes

BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
• Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
• Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
• Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
• Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
• Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

BALSAMIC CHICKEN THIGHS

Steps:

• Spray large frying pan, preheat.
• Rinse and pat dry thighs.
• Season with salt and pepper.
• Brown well on all sides.
• Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
• Add shallots,cook for 2-3 minutes,until they soften.
• Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
• Spoon sauce over thighs to serve.

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Steps:

• In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

CHICKEN BRAISED IN TWO VINEGARS

Steps:

• Season chicken well on both sides with salt and pepper. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until it starts to become fragrant and lightly golden, about 2 minutes. Remove with a slotted spoon and set aside. Begin cooking the chicken, making sure not to crowd the pan (you may need to do this in batches). Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, about 3 to 4 minutes per side. If it's not cooked through at this point, that's O.K.
• If you've cooked the chicken in batches, add all of the meat and any residual juices back to the pan. Pour in the vinegars, add reserved garlic and bring to a simmer. Turn heat to medium-low, cover and allow the meat to continue to cook in the sauce, about 5 to 7 minutes more.
• Uncover and toss chicken well in the vinegar sauce to coat. Cook chicken about 3 to 5 minutes more or until the sauce has reduced by about half and has thickened slightly. Sprinkle with parsley and oregano, if using, and season with flaky salt, if using. Serve in bowls over polenta or with rice pilaf and spoon the remaining sauce atop.

CHICKEN THIGHS WITH BALSAMIC VINEGAR

Steps:

• Heat a large frying pan on medium high heat and add olive oil.
• Rinse thighs with cold water and pat dry with paper towelling.
• Season thighs with salt and pepper.
• Brown chicken thighs well on all sides, about 3 minutes.
• Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
• Add shallots, and cook for 2 to 3 minutes or until they soften.
• Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
• Serve chicken thighs with cooked rice and spoon sauce over thighs.
• NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.

BALSAMIC-HONEY CHICKEN THIGHS

Steps:

• Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
• Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.

CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
• Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
• Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.