I can’t wait to share my Grilled Chicken Thighs recipe where a simple balsamic marinade yields juicy meat and a sticky, caramelized crust that will have everyone asking for seconds.
Sometimes the simplest things are the most shocking, and my Balsamic Chicken Thighs with VIDEO proves it. I toss boneless skinless chicken thighs in a quick splash of balsamic vinegar, let them soak up that sweet tang, then grill until the outside forms a caramelized crust and the inside stays juicy.
I make this when I want something fast but not boring, and yeah it feels a little fancy even on a weeknight. It lands squarely in the Healthy Balsamic Chicken camp and works amazing as Grilled Chicken Thighs.
Try it and you’ll be oddly proud you waited so long.
Ingredients
- Chicken thighs: Rich in protein and iron, juicy dark meat higher fat so very satisfying
- Balsamic vinegar: Adds sweet and tangy depth low calories brings bright acidic balance
- Extra virgin olive oil: Healthy monounsaturated fats gives silkiness and flavor use in moderation
- Dijon mustard: Sharp savory boost tiny calories helps emulsify the marinade
- Garlic: Pungent aromatic adds savory bite its great for immune support
- Rosemary or thyme: Herbal piney or lemony notes adds aroma minimal calories
- Coconut aminos: Slightly sweet salty swap for soy lower sodium adds umami
- Red pepper flakes: Provides heat and spice small amount goes a long way
Ingredient Quantities
- 2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)
- 1/3 cup balsamic vinegar (use a decent one if you can)
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- Fresh parsley, chopped for garnish, optional
How to Make this
1. Pat 2 pounds boneless skinless chicken thighs dry with paper towels and place in a bowl or large zip top bag.
2. Whisk together 1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon coconut aminos, 3 cloves minced garlic, 1 tablespoon chopped fresh rosemary or thyme (or 1 tsp dried), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you like heat.
3. If you want a glaze later, scoop out 1/4 cup of the marinade now and set aside. Pour the rest over the chicken, press to coat, seal bag or cover bowl and refrigerate at least 30 minutes and up to 8 hours.
4. About 20 minutes before cooking, take the chicken out to come closer to room temp and preheat your grill to medium high, around 400 degrees, and oil the grates. If you don’t have a grill, use a hot cast iron skillet or the broiler.
5. Remove chicken from the marinade letting excess drip off. Discard any used marinade unless you reserved some earlier; if you did reserve it, simmer that reserved bit for 2 minutes to make it safe to use as a glaze.
6. Grill the thighs 5 to 7 minutes per side, flipping once, until the outside is nicely caramelized and an instant read thermometer hits 165 degrees F in the thickest part. Don’t press the chicken while it cooks or you’ll lose the juices.
7. Transfer to a cutting board and let rest 5 minutes so the juices redistribute.
8. Slice or serve whole, spoon the warmed reserved glaze over the top if using, and sprinkle with chopped fresh parsley for color. Enjoy with your favorite sides.
Equipment Needed
1. Paper towels (for patting chicken dry)
2. Large bowl or heavy duty zip top bag (for marinating)
3. Measuring cups and measuring spoons
4. Whisk
5. Chef knife and cutting board (for garlic, herbs and slicing)
6. Garlic press or small paring knife
7. Grill or cast iron skillet or broiler pan if you dont have a grill
8. Long tongs (for flipping)
9. Instant read thermometer (to check 165 F)
10. Small saucepan and silicone brush or spoon (to simmer and brush reserved glaze)
FAQ
Balsamic Chicken Thighs (withi VIDEO!) Recipe Substitutions and Variations
- Balsamic vinegar: swap with red wine vinegar + 1 tsp honey or sugar per 1/3 cup to replace sweetness, or use apple cider vinegar + 1 tbsp honey; sherry vinegar also works but is less sweet.
- Extra virgin olive oil: use avocado oil or grapeseed oil for a neutral flavor, or light/tasting olive oil if you still want olive flavor but less intensity.
- Dijon mustard: substitute with whole grain mustard or spicy brown mustard in a 1:1 ratio, or plain yellow mustard + a splash of white wine vinegar if that’s all you have.
- Coconut aminos: replace with low sodium soy sauce or tamari (tamari for gluten free), use the same amount but taste first and cut salt elsewhere if needed.
Pro Tips
– Let the chicken come closer to room temp for about 20 minutes before cooking, and pat it dry. If the meat is cold or wet it wont brown well, you’ll just get steaming not a good crust.
– Don’t marinate way too long, the balsamic is acidic and can make the meat mushy if you go past 8 hours. If you only have 30 minutes that still helps, if you can do 2 to 6 hours even better.
– Reserve a small bit of the marinade and boil it for a couple minutes to use as a glaze at the end. Brush that on in the last minute or two so it sticks and caramelizes without burning, otherwise toss the used marinade.
– Sear over high heat to get good color then move to a cooler spot or lower the heat to finish cooking through, or use a probe/instant read thermometer and pull at 165 F in the thickest part, then let rest 5 minutes so the juices settle.
Balsamic Chicken Thighs (withi VIDEO!) Recipe
I can't wait to share my Grilled Chicken Thighs recipe where a simple balsamic marinade yields juicy meat and a sticky, caramelized crust that will have everyone asking for seconds.
6
servings
421
kcal
Equipment: 1. Paper towels (for patting chicken dry)
2. Large bowl or heavy duty zip top bag (for marinating)
3. Measuring cups and measuring spoons
4. Whisk
5. Chef knife and cutting board (for garlic, herbs and slicing)
6. Garlic press or small paring knife
7. Grill or cast iron skillet or broiler pan if you dont have a grill
8. Long tongs (for flipping)
9. Instant read thermometer (to check 165 F)
10. Small saucepan and silicone brush or spoon (to simmer and brush reserved glaze)
Ingredients
-
2 pounds boneless skinless chicken thighs (about 6 to 8 thighs)
-
1/3 cup balsamic vinegar (use a decent one if you can)
-
1/4 cup extra virgin olive oil
-
1 tablespoon Dijon mustard
-
1 tablespoon coconut aminos
-
3 cloves garlic, minced
-
1 tablespoon fresh rosemary or thyme, chopped or 1 teaspoon dried
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon red pepper flakes, optional
-
Fresh parsley, chopped for garnish, optional
Directions
- Pat 2 pounds boneless skinless chicken thighs dry with paper towels and place in a bowl or large zip top bag.
- Whisk together 1/3 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon coconut aminos, 3 cloves minced garlic, 1 tablespoon chopped fresh rosemary or thyme (or 1 tsp dried), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you like heat.
- If you want a glaze later, scoop out 1/4 cup of the marinade now and set aside. Pour the rest over the chicken, press to coat, seal bag or cover bowl and refrigerate at least 30 minutes and up to 8 hours.
- About 20 minutes before cooking, take the chicken out to come closer to room temp and preheat your grill to medium high, around 400 degrees, and oil the grates. If you don’t have a grill, use a hot cast iron skillet or the broiler.
- Remove chicken from the marinade letting excess drip off. Discard any used marinade unless you reserved some earlier; if you did reserve it, simmer that reserved bit for 2 minutes to make it safe to use as a glaze.
- Grill the thighs 5 to 7 minutes per side, flipping once, until the outside is nicely caramelized and an instant read thermometer hits 165 degrees F in the thickest part. Don’t press the chicken while it cooks or you’ll lose the juices.
- Transfer to a cutting board and let rest 5 minutes so the juices redistribute.
- Slice or serve whole, spoon the warmed reserved glaze over the top if using, and sprinkle with chopped fresh parsley for color. Enjoy with your favorite sides.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 181g
- Total number of serves: 6
- Calories: 421kcal
- Fat: 26.8g
- Saturated Fat: 6.1g
- Trans Fat: 0.1g
- Polyunsaturated: 2.53g
- Monounsaturated: 13.9g
- Cholesterol: 133mg
- Sodium: 588mg
- Potassium: 374mg
- Carbohydrates: 3.4g
- Fiber: 0.1g
- Sugar: 2.7g
- Protein: 39.7g
- Vitamin A: 50IU
- Vitamin C: 0.5mg
- Calcium: 18mg
- Iron: 1.4mg