Balsamic Glazed Chicken Thighs

• Preheat your oven to 375°F (190°C).
• Start by seasoning the chicken thighs with salt and black pepper on both sides. This will help enhance their flavor.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Sear them for about 3-4 minutes until the skin is golden brown and crispy. Then, flip the thighs and sear for another 2 minutes on the other side. Transfer the chicken to a plate and set aside.
• In the same skillet, reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant.
• Add the Blenheim Apricot Balsamic Vinegar, honey, Dijon mustard, dried thyme, and smoked paprika (if using). Stir well to combine all the ingredients. Allow the mixture to simmer for 2-3 minutes, or until it starts to thicken slightly. This will create a sweet and savory glaze.
• Return the seared chicken thighs to the skillet, making sure they are coated with the balsamic glaze.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C).
• While the chicken is in the oven, you can baste it with the glaze from the skillet a couple of times during the cooking process to keep it moist and flavorful.
• Once the chicken is done, remove the skillet from the oven. Be cautious as the skillet handle will be hot.
• Serve the Balsamic Glazed Chicken Thighs hot, drizzled with any remaining glaze from the skillet. Garnish with fresh thyme leaves or apricot slices if desired.

**Special Tips and Variations:**

• To make it even more Southern, you can add a pinch of cayenne pepper to the glaze for a touch of heat.
• This dish pairs wonderfully with sides like mashed sweet potatoes, collard greens, or cornbread.
• If you don't have Blenheim Apricot Balsamic Vinegar, you can use regular balsamic vinegar and add some apricot preserves for that fruity sweetness.