Soy Balsamic Chicken Thighs

Total Time
24hrs 40mins
Prep 24 hrs
Cook 40 mins

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.

Ingredients Nutrition


  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.
Most Helpful

Outstanding! I think this is similar to Japanese Mum's Chicken Japanese Mum's Chicken 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.

jrusk February 04, 2010

I made this tonight and it was really good. Highly recommended. Used boneless, skinless thighs and the texture was perfect and the taste was delicious. I think next time (and that won't be long from now) I'll try slicing a pocket into the thighs so that the marinade can get to the middle. This recipe is a gem.

Kimosabe January 06, 2010

So good!! I had 6 thighs left over from a pack of 12, so I added the marinade ingredients to the freezer bag and froze the chicken along with it. Thawed out ready to cook! After cooking, I poured the pan drippings into a saucepan and reduced it without adding water and it turned out wonderful - I couldn't get enough! I'll definitely make this again! Thank you!

MarlaM September 30, 2007