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Balsamic Soy Glazed Chicken Thighs Recipe

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Ingredients

Adjust Servings:
1/4 cup good quality soy sauce
3 tablespoons balsamic vinegar
2 tablespoons sugar
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
6 - 8 chicken thighs

Nutritional information

345.9
Calories
193 g
Calories From Fat
21.5 g
Total Fat
6 g
Saturated Fat
118.4 mg
Cholesterol
1261.1 mg
Sodium
9.9 g
Carbs
0.2 g
Dietary Fiber
8.4 g
Sugars
26.4 g
Protein
119g
Serving Size

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Balsamic Soy Glazed Chicken Thighs Recipe

Features:
    Cuisine:

    I added potato starch with water to the pan in the end, to make that glazey shiny sauce you have at Chinese restaurants. Sprinkled the chicken with green onions and white sesame seeds to make it pretty. This recipe was easy and very tasty.

    • 1500 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Soy Balsamic Chicken Thighs, Found this in a cook book I got at the library, have been using a lot of balsamic vinegar recently and this recipe appealed The flavours are delicious and its so easy Prep time includes marinating , I added potato starch with water to the pan in the end, to make that glazey shiny sauce you have at Chinese restaurants Sprinkled the chicken with green onions and white sesame seeds to make it pretty This recipe was easy and very tasty , I grew up with this baked chicken recipe My mom made this from time to time However she did add a little water to help balance the soy and vinegar and she didn’t really marinate overnight She just made the sauce and maybe let the chicken sit in it for like 15, maybe 20, minutes and actually baked the chicken with the sauce mixture while adding some onion and the secret ingredient lemon grass 🙂 She grew it in our yard, so she had me go in the back and cut maybe a small handful of blades And then after washing it, she bunched them up and tied them together and put it in the pan with the sauce underneath all the chicken As the chicken bakes, the flavor of the lemon grass will incorporate into the sauce and cook nicely into this recipe The sauce is not thick obviously and is soupy but it cooks down a little while the chicken bakes Halfway through the bake, we would baste the chicken with the soup and in the beginning, I also put a small square of butter on each thigh It made the skin a little crispy as it baked under the heat Adding some carrots and celery helped with the flavors, too When done, we only ate it with Jasmine white rice but any rice goes good with this, I think Don’t forget to pour some soup on the rice And salad on the side completes this meal:)


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    Steps

    1
    Done

    Mix Together the Soy Sauce, Balsamic Vinegar, Sugar, Garlic, Salt and Pepper Until the Sugar Is Dissolved.

    2
    Done

    Put Cleaned and Dry Chicken Thighs in a Large Sealable Plastic Bag, Add the Soy Mixture, Force Out Excess Air and Leave to Marinate For Up to 24 Hours.

    3
    Done

    Preheat Oven to 425f Transfer Chicken and Marinade to a Large Shallow Baking Pan (do not Crowd Chicken) Then Roast in Middle of Oven Turning Twice Until Chicken Is Cooked Through For About 35-40 Minutes.

    4
    Done

    Arrange Chicken on Serving Dish.

    5
    Done

    Skim Fat from the Pan Juices, Place Baking Dish Across 2 Burners on Top of Stove Add 1/3 Cup Water and Deglaze Over Mod High Heat Stirring and Scraping Up Brown Bits, Do This Till Reduced to About 1/4 Cup.

    6
    Done

    (approx 2 Minutes) Spoon Sauce Over Chicken.

    7
    Done

    * as You Can See a Few Have Found This Too Salty For Their Taste.i Suggest You Use a Salt Reduced Soy Sauce If Your Tastes Prefer a Less Salty Dish.

    Avatar Of Gabriel Morrison

    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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