Balsamic Chicken Thighs

Transform boring chicken thighs into a magical meal with a simple balsamic marinade. Balsamic Chicken Things are incredibly simple, but the flavor can’t be beat. Chicken thighs stay juicy, while the outside forms a delicious crust. Serve balsamic chicken thighs with your favorite grilled vegetables or over a salad for a quick and healthy meal.

Jump to:

• How to Make Balsamic Chicken Thighs
• Can I Bake in the Oven?
• Tips for Making This Recipe Perfectly
• Can I use Chicken Breast?
• Why Coconut Aminos?
• More Irresistible Chicken Recipes
• Grilled Balsamic Chicken Thighs
• Ratings

Thursdays. Ugh. By the time Thursday comes around, I am so dang tired of cooking dinner. I tend to walk into my kitchen and walk right back out again, typically muttering something along the lines of “stop starting at me” as my children and husband plead with hungry eyes for something, anything, for dinner.

Thursdays in this house call for easy dinners that require very little brainpower. Maybe your Thursday is Monday. Or Sunday. Or every day! If so, these balsamic chicken thighs are for you.

Boneless skinless chicken thighs are so moist and tender, plus the flavor and texture are terrific after grilling. No stringy chicken business here. This recipe is naturally Whole30, paleo, and low carb, which also means that quick, healthy, and delicious is totally a thing in your world tonight. Cue happy dance? Eh, maybe tomorrow – I’m too tired today.

How to Make Balsamic Chicken Thighs

This chicken is so simple I almost feel guilty calling it a “recipe”, but here we are. A simple marinade of balsamic vinegar, coconut aminos, and dried herbs infuses boneless skinless chicken with flavor, then creates a sticky but not-too-sweet crust once grilled. Be sure to marinate at least 30 minutes. If you’re staring into a crazy week and need a very quick dinner, prep the marinade in the morning and let it hang out in the fridge all day.

For an interactive post, click here to view the web story for this recipe!

Before Your Start, Our BEST Tip!

Marinate several hours if you have the time! 2 hours is the sweet spot. Marinating significantly improves both the exterior flavor and moisture and texture throughout.

1. Make the marinade. Combine balsamic vinegar, coconut aminos, olive oil, and seasonings and whisk until combined.
2. Marinate the chicken. Arrange the chicken thighs in a single layer in a baking dish, then pour the marinade over the chicken. Cover with plastic wrap and place in the fridge to marinate for 30 minutes to 12 hours.
3. Grill the chicken. Heat a grill or grill pan over high heat. Remove the chicken using tongs and transfer to the grill. Grill for 4-5 minutes and baste with the residual marinade a few more times.
4. Flip the chicken. Flip the chicken and grill an additional 4-5 minutes, or until the internal temperature reads 165°F using an internal thermometer. Do not baste the chicken after flipping – the marinade contains raw chicken particles, and it would be unsafe to continue basting.
5. Transfer the chicken to a plate and rest for 5 minutes before slicing and serving.

Can I Bake in the Oven?

Yes!

1. Heat the oven to 425°F. Line a baking sheet with parchment paper or foil.
2. Arrange the marinated chicken on the baking sheet in a single layer, leaving space in between each piece.
3. Bake 25-30 minutes, or until the internal temperate reaches 165°F using an instant read thermometer.
4. Remove from the oven, rest five minutes, then slice against the grain and serve.

Tips for Making This Recipe Perfectly

• Do not marinate longer than 12 hours. Marinating chicken in an acid (vinegar) for too long can cause the meat to become more tough.
• Marinating for 2 hours is the sweet spot for a flavorful crust and juicy chicken, but as little as 30 minutes will still create a flavorful crust on chicken thighs. Chicken breasts need the full 2 hours for best results, since they tend to dry out on the grill.
• Feel free to use the residual marinade to baste the raw side while grilling, but do NOT baste the cooked side with the marinade – because the marinade was exposed to raw chicken, this is an unsafe food practice.
• Use an instant read thermometer to check for doneness – the meat is ready when the thermometer reads 165°F inserted into the thickest part of the chicken.

Can I use Chicken Breast?

Yes! This recipe works just as well with chicken breast. Chicken breasts can quickly dry out on a grill, but marinating helps quite a bit. Be sure to marinate chicken breasts at least 2 hours. Increase the grill time as needed (6-8 minutes per side for a 5-ounce chicken breast) in order to grill to the proper temperature of 165°F.

Why Coconut Aminos?

I love the umami punch that coconut aminos adds to marinades. It’s similar to soy sauce, but not quite as strong. It’s has a slightly sweeter profile, so it pairs really well with balsamic vinegar, plus it’s much less salty than soy sauce or regular aminos. It’s also completely gluten free, made using just coconut sap and salt. If you’re allergic to or avoid coconut, substitute soy sauce or regular aminos, but reduce the amount to one tablespoon; also reduce the salt to just a quarter teaspoon.

To learn more, read this complete guide to coconut aminos, and why we love it so much!

More Irresistible Chicken Recipes

• Chicken Shawarma Salad
• Avocado Salsa over Grilled Chicken
• Instant Pot Chicken Curry
• Caprese Chicken
• Kickin’ Cajun Chicken 

Did you make this recipe for Balsamic Chicken? I’d love to know how it turned out! Leave a comment and a rating below.

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