Soy Balsamic Chicken Thighs

READY IN: 24hrs 40mins
Recipe by Evie*

Found this in a cook book I got at the library, have been using a lot of balsamic vinegar recently and this recipe appealed. The flavours are delicious and its so easy. Prep time includes marinating.

Top Review by jrusk

Outstanding! I think this is similar to Japanese Mum's Chicken Recipe #68955 but it's ever better b/c it's baked and you don't have to watch it. I marinated 4 chicken thighs for 8 hours. I placed then skin side down for 15min. and flipped for 15min., perfect. I didn't use low sodium and I didn't think it was too salty. I followed the directions and I wouldn't change anything the next time around.

Ingredients Nutrition

Directions

  1. Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
  2. Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
  3. Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
  4. Arrange chicken on serving dish.
  5. Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
  6. (approx 2 minutes) Spoon sauce over chicken.
  7. * As you can see a few have found this too salty for their taste.I suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.

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