My friend Elly raved about a balsamic chicken recipe I’d been meaning to try. With only a few ingredients on hand, I adapted the original and was glad balsamic vinegar is a staple in my pantry.
Balsamic vinegar is a traditional Italian vinegar used in many dishes and dressings. Unlike lighter vinegars, it’s dark, thick, and has a complex, sweet flavor, which is why it’s so versatile in both savory and sweet preparations.
One of my favorite uses is topping hamburgers with fried onions and blue cheese. For this recipe I used balsamic as a marinade, adapting a version by Giada de Laurentiis.
Below is my adapted version of Giada’s Balsamic Chicken Drummettes, for which I used boneless chicken thighs:
Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons minced garlic
1 tablespoon onion powder
1/4 cup rosemary & garlic seasoning
1 1/2 lbs chicken thighs
1/4 cup chopped fresh flat-leaf parsley
Method:
Combine the balsamic vinegar, honey, brown sugar, soy sauce, minced garlic, onion powder, and rosemary & garlic seasoning in a large resealable plastic bag. Shake and squeeze the bag until the honey and brown sugar are mostly dissolved. Add the chicken thighs, press out excess air, and seal the bag. Refrigerate and marinate overnight to let the flavors penetrate the meat.
When ready to cook, preheat the oven to 450°F (230°C).
Line a baking sheet with foil and arrange the marinated chicken thighs in a single layer. Bake until the exterior is caramelized and deeply browned in spots, about 30 to 35 minutes, turning once if desired to promote even browning. The sugars in the marinade will thicken and glaze the chicken as it roasts, creating a rich, sticky coating.
If you don’t have fresh rosemary, the rosemary & garlic seasoning worked well as a substitute and added a concentrated herbal note to the glaze.