Recipe: Appetizing Balsamic Chicken Thighs

Balsamic Chicken Thighs. Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Add chicken thighs and toss until fully coated.

Pour in the sauce and bring to a boil. Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Sweet meets tangy in this flavor-packed entrée , which begins with an overnight marinade starring fresh ginger, garlic, soy sauce, honey, balsamic vinegar and sliced scallions. You can cook Balsamic Chicken Thighs using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Balsamic Chicken Thighs

1. It's 10 of boneless,skinless chicken thighs; each cut into 3 strips.
2. It's 1 of green bell pepper; medium dice.
3. Prepare 1 of red bell pepper; medium dice.
4. It's 1 of yellow squash; medium dice.
5. It's 1 of small red onion; medium dice.
6. It's 4 of garlic cloves; creamed.
7. You need 4 C of long grain rice.
8. You need 8 C of vegetable stock.
9. You need 1 C of balsamic vinegar.
10. It's 1 pinch of sugar.
11. You need 1 stick of butter.
12. It's 3/4 oz of fresh basil; chiffonade.
13. It's as needed of olive oil.
14. You need as needed of extra virgin olive oil.
15. Prepare as needed of kosher salt & black pepper.

Honey Balsamic Glazed Chicken is a tasty, easy, and simple sheet pan chicken recipe sure to please the entire family. While fancy balsamic vinegars ARE usually better tasting, I just used a basic, widely available brand and it tasted quite good. Then, the chicken thighs are put in the bag and tossed until completely coated. After marinating the chicken in the fridge for at least an hour, it is baked in the oven.

Balsamic Chicken Thighs instructions

1. Let chicken sit at room temp for 30 minutes to 1 hour..
2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper..
3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes..
4. Heat a large saucepot with olive oil..
5. Brown chicken on both sides and remove to a plate..
6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking..
7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat..
8. Add garlic and chicken. Cook 1 minute..
9. Add balsamic and sugar. Reduce over medium heat until nearly dry..
10. Serve over rice. Drizzle with brown butter. Garnish with basil..
11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well..
12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,.

The chicken came out tasty and really good. I like the mild taste of the balsamic vinegar. The Best Balsamic Vinegar Chicken Thighs Recipes on Yummly Balsamic And Peach Chicken Skillet, Pan Fried Balsamic Vinegar Chicken Thighs, Sheet Pan Chicken Tikka Masala With Potatoes And Cauliflower Instructions. Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well.