Balsamic Chicken Marinade
- ¼ cup J. Olive Co. EVOO
- 3 Tbsp balsamic glaze (see directions below)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 1 lemon, juice of
- 4 to 5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
For The Chicken
- 8 boneless and skinless chicken thighs, (about 1 ½ pounds)
- Kosher salt and black pepper
- In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.
- Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
- Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).
- Heat the oven to 425 degrees F and adjust a rack in the middle.
- Arrange the chicken in a baking dish or heat-safe skillet, and bake for about 30 minutes, or until a thermometer, inserted at the thickest part, registers an internal temperature of 165 degrees F.
How to make balsamic glaze from scratch:
Use J. Olive Co. Traditional Balsamic to make your own from scratch ahead of time. Here is how:
- Bring 1 cup balsamic to a boil in a saucepan.
- Reduce the heat to medium-low and allow it to simmer for 20 minutes, stirring occasionally.
- Remove from the heat, and let it cool completely. This is important because the reduction will thicken as it cools. The balsamic glaze should be thick and pourable.
- Let cool before storing it in a tight-lid mason jar. Keep it in the fridge for later use (1 to 2 weeks)
- Marinate the chicken ahead of time. If you have time, allow the chicken thighs to sit in the balsamic marinade in the fridge for 2 to 4 hours. This will really amp up the flavor.
- Chicken Breast Option: For best results, use chicken breasts that are similar in thickness. To do this, lightly pound each breast with a meat mallet. Chicken breasts baked at 425 degrees will take about 18 minutes or so to fully cook, and it does help to start the chicken covered in the oven for the first 10 minutes or so.
- Leftovers and Storage: Allow any cooked balsamic chicken to cool, then transfer to a tight-lid container and refrigerate for 3 to 4 days.
Original recipe found at The Mediterranean Dish