Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar - (packed)
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons Dijon mustard
- 1 garlic cloves - (to 2) slivered
- 3 pounds chicken thighs trimmed of excess fa
- Parsley sprigs (optional)
Make it step by step
- In a large bowl, combine balsamic vinegar, brown sugar, oil, mustard, and garlic, whisk thoroughly to blend. Pour into a 9- by 13-inch non-reactive baking dish. Add chicken, skin-side down, in a single layer. Cover with plastic wrap and let marinate in the refrigerator 1 to 2 days.
- Remove chicken from refrigerator and let stand 20 to 30 minutes at room temperature.
- Preheat oven to 350 degrees. Turn chicken skin-side up, remove plastic wrap, and bake 45 minutes, basting occasionally. Increase oven temperature to 425 degrees and bake 15 more minutes, or until chicken is no longer pink inside and skin is brown and lightly crisped. Garnish with parsley, if desired. Serve warm or at room temperature.
- Do-Ahead Tip: You can marinate the thighs in the refrigerator up to 2 days in advance and cook them 1 day before your party (then store in the refrigerator). To reheat, place on a baking sheet and bake in a preheated 350 degree oven for 15 to 20 minutes, or until heated through.
- This recipe yields 6 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.