Looking for a meal that is both sweet and savory? Our Apricot Balsamic Glazed Chicken Thighs have it all – sweet, savory, and succulent. A flavorful blend of apricot, honey, and spices, perfect for a quick and tasty meal.
The succulent chicken thighs are coated in a marinade of honey, spices, and Primo’s Blenheim Apricot Balsamic Vinegar, giving them a delicious and unique flavor. This recipe is quick to make and perfect for a busy weeknight dinner. Pair it with your favorite sides, such as roasted green beans, mashed sweet potatoes, collard greens, or cornbread, and get ready to savor every bite.
Balsamic Glazed Chicken Thighs
This recipe for Balsamic Glazed Chicken Thighs is perfect for an easy weeknight dinner. It features the delightful flavor of Primo's Blenheim Apricot Balsamic Vinegar. We like to serve with a side of roasted green beans, mashed sweet potatoes, collard greens, or cornbread.This dish serves 6 and combines sweet and savory elements for a mouthwatering experience.
Ingredients
For the Chicken Thighs:
- 6 Bone-in, skin-on chicken thighs
- 2 tbsp Olive oil
- Salt and black pepper, to taste
For the Balsamic Glaze:
- 1/2 Cup Blenheim Apricot Balsamic Vinegar
- 1/4 Cup Honey
- 2 Cloves Garlic, Minces
- 1 tsp Dijon mustard
- 1/2 tsp Dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/2 tsp Smoked paprika (optional for a Southern smoky flavor)
Instructions
- 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.
Notes
Enjoy this sweet and savory Southern-inspired Balsamic Glazed Chicken Thighs dish with your loved ones!
