Soy Balsamic Chicken Thighs

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.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.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.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!

Recipe by   
  • Prep
    0 mins
  • Cook
    40 mins
  • Serve in
    40 mins


  •   1⁄4 cup good quality soy sauce
  •   3 tablespoons balsamic vinegar
  •   2 tablespoons sugar
  •   2 garlic cloves, crushed
  •   1⁄4 teaspoon salt
  •   1⁄4 teaspoon pepper
  •   6 -8 chicken thighs


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