12 June, 2015
Balsamic Chicken Thighs
Posted in : BudgetBytes.blogspot.com, Chicken, Dinner on by : wendland99
- 2 Tbsp. olive oil $0.32
- 2 cloves garlic $0.16
- ¼ cup balsamic vinegar $0.80
- 2 Tbsp brown sugar $0.04
- 1 Tbsp soy sauce $0.10
- Freshly cracked black pepper $0.10
- 4 boneless skinless chicken thighs $2.40
- Fresh parsley for garnish (optional) $0.25
- Mince the garlic and combine it in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and a healthy dose of freshly cracked pepper (about 20 cranks of a pepper mill). Place the chicken thighs in a shallow dish or heavy duty zip top bag and pour the marinade over top. Marinate the chicken in the refrigerator for 1 to 8 hours. (You can do this before you leave for work in the morning.)
- Preheat the oven to 375 degrees. Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
- Remove the chicken from the oven after 45 minutes and sprinkle a handful of freshly chopped parsley over top.
Step by Step Photos
To make this super simple marinade, just mince two cloves of garlic, then combine them in a bowl with 2 Tbsp olive oil, 1/4 cup balsamic vinegar, 2 Tbsp brown sugar, 1 Tbsp soy sauce, and a healthy dose of freshly cracked pepper (I use this McCormick grinder). While fancy balsamic vinegars ARE usually better tasting, I just used a basic, widely available brand (this one) and it tasted quite good. I’ll save my good stuff for sprinkling over salads or dipping some nice bread in.
Place four (or six) boneless, skinless chicken thighs in a shallow dish and pour the marinade over top. You can also do this in a heavy duty zip top bag (probably a gallon size), but I was out of those. Refrigerate the meat and marinade for one to eight hours so it can soak up all that goodness. I don’t bother trimming the fat off the meat because a lot of it melts off the chicken as it bakes (plus, I like the flavor), but you can before adding the marinade, if you prefer.
When you’re ready to cook, preheat the oven to 375 degrees. Pour the meat and all the marinade into a baking dish (you can spritz it with non-stick spray to help cleaning later, if you wish). Bake the chicken for 45 minutes, using a spoon or baster to bathe the meat with the juices once or twice during cooking.
Sprinkle with a handful of chopped fresh parsley for garnish (or fresh basil if you have it growing in your garden!) and serve. NOM.
Ref: Balsamic Chicken Thighs – Budget Bytes.
