Once, just once, don’t you wish you could get great thighs in one night? To have no need for long hours at the gym or New Year’s Resolutions. Wouldn’t it be nice if some fairy godmother came along and granted your wishes?
I’m no fairy godmother, but how about an incredibly delicious recipe for chicken thighs you can have for dinner? Cue angelic chorus. Or you can imagine me singing “Hallelujah,” but if you’ve heard me sing, it won’t have quite the same effect.
If you love Pinterest as much as I do, there’s a good chance you’ve already seen this recipe from Just a Taste. But if you haven’t tried it yet, do. It’s worth your time. My family went back for seconds and probably would have had thirds if we weren’t such a bunch of weenies. The glaze is to die for. We used the leftover to spoon over our barley as well.
- ½ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- ½ cup honey
- 2 Tbs olive oil
- 4 garlic cloves, minced
- 2 tsp minced fresh ginger (or ½ tsp powdered ginger)
- 2 Tbs chopped scallions
- ½ tsp salt
- 6 large bone-in, skin-on chicken thighs (I used 10 just fine)
- 1 Tbs cornstarch
- Whisk together balsamic vinegar, soy sauce, honey, olive oil, minced garlic, minced ginger, chopped scallions and salt. You can whistle while you work. Add chicken to large, sealable bag and pour marinade over them. Place chicken in fridge to marinade overnight or at least 2 hours.
- Preheat oven to 350F with rack in center. Line a baking sheet with foil.
- Take chicken from bag and place them skin side down on the baking sheet, shaking any excess marinade from them. Save the marinade! Bake the chicken for 30 minutes, or, if you have a gas oven like me, 45 minutes.
- Remove chicken from oven and flip them so skin side is up. Turn oven to broil and return chicken to oven to broil for 5 minutes or until skin is crisped and internal temperature is at least 165F.
- While chicken cooks, let’s make the glaze. Take the marinade that you saved and transfer it to a saucepan, bringing it to a boil. While heating the marinade, whisk together cornstarch with 2 Tbs of water in a separate bowl. After the marinade comes to a boil to kill of any harmful bacteria, add cornstarch mixture and keep boiling it until it becomes a syrup consistency, about 5 minutes. Remove glaze from stove and set it aside.
- Remove cooked chicken from oven, brush it with glaze, and serve pronto. Enjoy!