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Grilled Chicken Thighs with Balsamic Marinade Recipe

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4.3 from 54 reviews

  • Author: Ezabella
  • Total Time: 45 minutes to 24 hours (including marinating time)
  • Yield: 8 servings

Description

This flavorful grilled chicken thighs recipe features a rich marinade of brown sugar, soy sauce, balsamic vinegar, and aromatic spices that tenderize and infuse the meat with a delicious savory-sweet flavor. Perfect for outdoor grilling or oven cooking, these chicken thighs cook up juicy and tender, making them a versatile and crowd-pleasing main dish ideal for casual meals or gatherings.

Ingredients

Chicken

  • 4 pounds boneless skinless chicken thighs (or breasts)

Marinade

  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  1. Prepare the chicken: Place chicken thighs in a resealable plastic bag, ensuring they are ready to be marinated.
  2. Mix the marinade: In a large bowl, whisk together brown sugar, soy sauce, balsamic vinegar, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and black pepper until well combined.
  3. Marinate the chicken: Pour the marinade over the chicken in the plastic bag. Seal the bag, pressing out as much air as possible so all the chicken is covered evenly. Massage gently to coat the chicken thoroughly with the marinade.
  4. Marinating time: For immediate cooking, let the chicken marinate for 20-30 minutes at room temperature. For deeper flavor, refrigerate for 12-24 hours, but do not exceed 24 hours to avoid texture changes.
  5. Freezing option: To store longer, place the chicken and marinade in a freezer-safe resealable bag and freeze for up to 3 months. Defrost in the refrigerator overnight before cooking.
  6. Grilling the chicken: Preheat an outdoor grill to medium heat (350-400℉). Grill the chicken thighs for 4-6 minutes on each side until cooked through. Transfer to a plate, tent with foil, and rest for 5-10 minutes before serving.
  7. Baking alternative: Preheat your oven to 425℉. Place the marinated chicken on a baking sheet and bake for 25-30 minutes. For a deeper color, broil for a few minutes at the end. Tent with foil and rest for 5-10 minutes prior to serving.
  8. Broiling option: Adjust oven rack to the middle position and preheat the broiler. Line a broiling pan with foil or use a cast iron skillet. Broil the chicken for about 20 minutes, basting occasionally with reserved marinade or pan juices. Rest under foil for 5-10 minutes before serving.
  9. Garnish: Optionally sprinkle fresh chopped parsley or other fresh herbs on top just before serving to add brightness and color.

Notes

  • Ensure the chicken is fully coated in marinade for best flavor and tenderness.
  • Do not marinate chicken for more than 24 hours as the texture may become mushy due to the acidic ingredients.
  • When grilling, avoid flare-ups by patting excess marinade off before placing on the grill.
  • Resting the chicken after cooking allows juices to redistribute, resulting in juicier meat.
  • You can substitute chicken breasts for thighs, but cooking times may vary slightly.
  • Marinade can be reserved and used for basting during broiling to enhance flavor but do not reuse marinade raw from the bag without cooking first.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes (grilling or baking)
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Find it online: https://kitchenloving.com/grilled-chicken-thighs-with-balsamic-marinade-recipe/