Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked Balsamic Chicken Recipe
Balsamic Chicken is a baked chicken dinner that’s unbelievable fast to organize: simply combine balsamic vinegar, soy sauce, honey, sugar and garlic, pour it over chicken and pop it within the oven. And out comes this wonderful chicken that’s savoury, tangy, candy and really, very sticky!
Fast baked chicken recipes are mid week life savers and this balsamic chicken is a back-pocket gem together with easy Honey Mustard Chicken, Juicy Baked Breasts and country-style Baked Thighs.
Sticky Balsamic Chicken
This can be a baked chicken recipe for busy weeknights, lazy Sundays, and each different day in between.
When it’s this easy to make one thing so lip smackingly good with substances which are primary pantry necessities, frozen meals and residential supply aren’t even a passing thought. Irrespective of how nuts your family is at time for dinner, regardless of how drained you might be, regardless of how irritating and incompetent your boss is, how unhealthy the commute house was, how depressing the climate is – you bought this.💪🏼
2 minutes to make the sauce (and that features reaching / taking lid off / measuring).
Pour over chicken and bake.
No marinating required – the glaze is so sticky and has sufficient flavour that you simply don’t have to marinate. Although you’ll be able to if you need. I don’t. Don’t suppose I ever have. This can be a quick-unplanned-on-the-fly kind recipe, in my books. 🙂
And that is what comes out of the oven.
This baked chicken recipe is easy – excessive returns for little or no effort!
This Balsamic Chicken is so sticky. You simply wish to seize it along with your fingers and suck your fingers clear. Frankly, I’m all for that. I’m an enormous fan of consuming with fingers, I simply at all times surprise the place that line is the place consuming with fingers turns into unacceptable!
The sugar and honey within the glaze balances out the tartness of the balsamic
Once I wrote out this recipe for this Baked Balsamic Chicken with the intention of posting it, I did hesitate for a second at the quantity of honey and sugar within the balsamic glaze. However it wants it. Not solely as a result of it’s what makes the sauce scale back down right into a sticky glaze, but additionally as a result of balsamic vinegar could be very tangy and desires an honest quantity of sweetness to offset it.
Even my anti-overly-sweet-things mom, who occurred to be over after I was capturing this (she does are inclined to drop by at somewhat handy instances i.e. when there’s a large pile of washing as much as do), declared that it’s not too candy due to the tanginess of the balsamic.
She actually appreciated it. She hoovered down a drumstick extremely quick [for a woman of her age😂] then reached for one more earlier than I smacked her hand away. I wasn’t ending photographing!!!! These items is difficult to {photograph} – they tend to seem like black blobs of coal!!! – Johnsat x
Extra easy baked bone-in chicken thigh recipes
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Sticky baked Honey Soy Chicken
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Baked Chicken and Rice
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Honey Mustard Chicken – additionally this model with Potatoes and crispy bacon!
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Baked Greek Marinated Chicken
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Do-it-yourself Chicken Doner Kebabs
And extra in style chicken recipes
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JUICY Baked Chicken Breast
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Greek Chicken Gyros
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Chicken STROGANOFF!
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Fast Crispy Garlic Chicken Thighs
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Easy nation baked chicken thighs
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Crispy Parmesan Crusted Chicken
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Browse all chicken recipes
BALSAMIC CHICKEN
Ingredients
- 1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
- 1/4 cup (65 ml) balsamic vinegar
- 2 1/2 tbsp / 50 ml soy sauce , all purpose or light (not dark soy sauce)
- 1/4 cup (85 g / 65 ml) honey
- 1/4 cup (45g) brown sugar , loosely packed (Note 2)
- 2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)
Instructions
- Preheat oven to 180C/350F.
- Line a baking dish with foil and baking / parchment paper.
- Mix together Sauce in a bowl.
- Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4″/10 cm between every piece of chicken (sauce may reduce too much).
- Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
- Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
- Stand for 5 minutes, then spoon Sauce over chicken and serve.
Notes
1. Chicken – can use bone in thighs, drumsticks, wings. Needs skin.
If using frozen chicken, ensure it is thoroughly thawed, then pat dry before proceeding with recipe. Otherwise there will too much excess liquid and the sauce may not thicken.
Breast – Recipe does not work with breast. Recipe needs amendment as follows: Double sauce, place in saucepan over medium high, simmer rapidly until it reduces by over half to a syrup. You should end up with about 3/4 cup of balsamic reduction. Sprinkle breast with salt and pepper, sear or bake, spoon over sauce.
2. Sugar measurement – To do this, just scoop up brown sugar and level it off. Don’t pack it down into the cup then top with more sugar – if you do that, you will use about 30% more sugar.
3. SCALING: If you scale down, use a smaller baking dish. If you scale up, you need to use a larger dish. If the chicken is too snug and there’s no space between them at all, then it affects how the sauce reduces and thickens. You don’t need loads of space, just a bit – watch the video!
4. MARINATING: The sauce is quite intense flavoured (you wouldn’t drink it!) so you don’t need to marinate the chicken. You can marinate for up to 24 hours if you wish. Or freeze immediately after combining Sauce and chicken, then as it defrosts the chicken will marinate.
5. MAKE AHEAD / STORING / FREEZING: Reheats really well for up to 3 days. Just cool and refrigerate, then microwave to reheat (oven can make glaze burn). Cooked leftovers also freezes really well. See Note 4 for freezing marinated chicken.
6. Nutrition per serving, assuming 5 servings.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
- 1/4 cup (65 ml) balsamic vinegar
- 2 1/2 tbsp / 50 ml soy sauce , all purpose or light (not dark soy sauce)
- 1/4 cup (85 g / 65 ml) honey
- 1/4 cup (45g) brown sugar , loosely packed (Note 2)
- 2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)
Instructions
- Preheat oven to 180C/350F.
- Line a baking dish with foil and baking / parchment paper.
- Mix together Sauce in a bowl.
- Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4″/10 cm between every piece of chicken (sauce may reduce too much).
- Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
- Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
- Stand for 5 minutes, then spoon Sauce over chicken and serve.
Notes
1. Chicken – can use bone in thighs, drumsticks, wings. Needs skin.
If using frozen chicken, ensure it is thoroughly thawed, then pat dry before proceeding with recipe. Otherwise there will too much excess liquid and the sauce may not thicken.
Breast – Recipe does not work with breast. Recipe needs amendment as follows: Double sauce, place in saucepan over medium high, simmer rapidly until it reduces by over half to a syrup. You should end up with about 3/4 cup of balsamic reduction. Sprinkle breast with salt and pepper, sear or bake, spoon over sauce.
2. Sugar measurement – To do this, just scoop up brown sugar and level it off. Don’t pack it down into the cup then top with more sugar – if you do that, you will use about 30% more sugar.
3. SCALING: If you scale down, use a smaller baking dish. If you scale up, you need to use a larger dish. If the chicken is too snug and there’s no space between them at all, then it affects how the sauce reduces and thickens. You don’t need loads of space, just a bit – watch the video!
4. MARINATING: The sauce is quite intense flavoured (you wouldn’t drink it!) so you don’t need to marinate the chicken. You can marinate for up to 24 hours if you wish. Or freeze immediately after combining Sauce and chicken, then as it defrosts the chicken will marinate.
5. MAKE AHEAD / STORING / FREEZING: Reheats really well for up to 3 days. Just cool and refrigerate, then microwave to reheat (oven can make glaze burn). Cooked leftovers also freezes really well. See Note 4 for freezing marinated chicken.
6. Nutrition per serving, assuming 5 servings.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
