If you're looking for a quick dinner that feels gourmet, these Balsamic Honey Glazed Chicken Thighs are exactly what you need. Perfectly seared chicken thighs are coated in a rich, glossy glaze made with balsamic vinegar, honey, garlic, and herbs. The result? Tender meat with a sweet-tangy finish that caramelizes beautifully. Serve them with rice, roasted veggies, or a fresh salad for a delicious, balanced meal. To say that I love chicken is an understatement! Chicken is THE dish that I would eat every day if I could! Fried, baked, stewed, boiled, curried, so many options to choose from. As you can see, I have a few chicken recipes on Nairobi Kitchen. I made this Indian chicken dish that was a total hit with everyone.

Chicken has so many parts that you can cook individually or even mix them up. From chicken breast to drumsticks to chicken wings to chicken thighs and even whole chicken. I loved my weekend chicken curry, which was full of delicious spices and aroma. Marinating chicken or any meat for that matter, intensifies the flavour, making the dish extra special and truly have that out-of-this-world taste in your mouth. You can marinate the chicken in wet or dry marinade ingredients, depending on how you want to cook. Dry rubs would be great for when you want to grill the chicken, whereas wet marinades work great for when you want to fry or even bake the chicken. Vinegar gives the chicken a tangy flavour, whereas honey adds that sweetness, therefore balancing out the flavours.

INGREDIENTS

1/2 Cup Balsamic Vinegar

2 Tablespoons Honey

11/2 Tablespoons Mustard

3 Garlic Cloves

Pinch Salt

1 Teaspoon Black Pepper

1kg Chicken Thighs

2 Cups baby Potatoes

1 Tablespoon fresh Rosemary

2 Tablespoons Olive Oil

INSTRUCTIONS

Preheat Oven to 180°C. In a large bowl, combine balsamic vinegar, honey, mustard, crushed garlic, salt and pepper. Whisk to combine. Add chicken thighs, fully coat them. Marinate the chicken thighs for 20 minutes or best overnight.

In another bowl add chopped potatoes, rosemary, salt and black pepper. Add olive oil, toss to combine, set aside 20 minutes to meld the flavours

In a large skillet, heat the olive oil and add the marinated chicken thighs. Sear on both sides until lightly browned

Add the potatoes rosemary mixture to the skillet between the chicken, top with rosemary and cook until potatoes slightly brown too. If using an oven safe skillet, put the skillet into the oven and bake for 20 minutes until potatoes are tender and chicken thighs cooked through. If you don't have a skillet, pour the chicken potatoes mixture onto a baking tray and bake

photography by Kadima

Serve immediately with the marinade juices with rice or your favorite side dish

BALSAMIC HONEY GLAZED CHICKEN THIGHS

Recipe by Mulunga Alukwe

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6 chicken thighs
Ingredients

1/2 Cup Balsamic Vinegar
2 Tablespoons Honey
11/2 Tablespoons Mustard
3 Garlic Cloves
1 Teaspoon Black Pepper
1 kg Chicken Thighs
2 Cups Red Baby Potatoes
1 Tablespoon Fresh Rosemary
2 Tablespoons Vegetable oil
Pinch Salt

Cooking Directions

Preheat oven to 180°c
In a large bowl combine balsamic vinegar, honey, mustard, garlic, salt and pepper
Add chicken thighs, fully coat them and marinate 20 minutes or overnight
In medium bowl add potatoes , rosemary, salt, pepper and oïl toss to combine
In large skillet heat oïl, add marinated chicken and sear both sides till browned
Add potatoes to skillet between chicken and top with rosemary
Transfer to oven and bake 20-25 minutes until potatoes are cooked through and the chicken is tender
*If not using a skillet, transfer chicken to baking tray and bake

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Balsamic Honey Glazed Chicken Thighs

Frequently Asked Questions (FAQs)

Q1: Should I use bone-in or boneless chicken thighs?
Both work well! Bone-in thighs tend to be juicier and more flavorful, but boneless thighs cook faster.

Q2: Can I use chicken breasts instead?
Yes, but chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly.

Q3: How do I make the glaze?
Combine balsamic vinegar, honey, garlic, salt, and pepper. Simmer until slightly thickened.

Q4: Can I prepare this ahead of time?
Yes, marinate the chicken in the glaze for at least 30 minutes or overnight for deeper flavor.

Q5: Is this recipe gluten-free?
Yes, all main ingredients are naturally gluten-free. Just check your balsamic vinegar brand to be sure.

Q6: Can I make it vegan?
For a vegan version, substitute chicken thighs with tofu, tempeh, or cauliflower steaks and adjust cooking times.

🧾 Nutrition Card (Per 1 serving — about 1 thigh)

Nutrient	Amount	Notes
Calories	280 kcal	Moderate calorie content from chicken and honey
Total Fat	18 g	Healthy fats from chicken thighs
Saturated Fat	5 g	Mostly from chicken skin
Carbohydrates	10 g	Mainly from honey and balsamic vinegar
Sugars	9 g	Natural sugars from honey and balsamic vinegar
Protein	22 g	High protein from chicken
Fiber	0 g	No fiber present
Sodium	350 mg	Depends on added salt and marinade

Dietary Information

Category	Suitable?	Notes
Vegetarian	❌ No	Contains chicken
Vegan	❌ No	Contains animal protein
Gluten-Free	✅ Yes	Confirm balsamic vinegar is gluten-free
Dairy-Free	✅ Yes	No dairy used
Low-Carb/Keto	⚠️ Limited	Contains some sugars, use sparingly for keto diets
Paleo	✅ Yes	Uses natural ingredients, no processed additives

📝 Notes:

For a thicker glaze, reduce balsamic and honey over low heat before adding chicken.
Removing skin lowers fat content but may reduce juiciness.
Serve with roasted veggies or cauliflower rice for a balanced meal.
Marinating overnight boosts flavor intensity.
Use raw honey for a more natural sweetener option.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.