Balsamic Chicken is a baked chicken dinner that’s incredible quick to prepare: just mix balsamic vinegar, soy sauce, honey, sugar and garlic, pour it over chicken and pop it in the oven. And out comes this glorious chicken that’s savoury, tangy, sweet and very, very sticky!
Quick baked chicken recipes are mid week life savers and this balsamic chicken is a back-pocket gem along with simple Honey Mustard Chicken, Juicy Baked Breasts and country-style Baked Thighs.
Sticky Balsamic Chicken
This is a baked chicken recipe for busy weeknights, lazy Sundays, and every other day in between.
When it’s this effortless to make something so lip smackingly good with ingredients that are basic pantry essentials, frozen meals and home delivery aren’t even a passing thought. No matter how nuts your household is at dinner time, no matter how tired you are, no matter how irritating and incompetent your boss is, how bad the commute home was, how miserable the weather is – you got this.💪🏼
2 minutes to make the sauce (and that includes reaching / taking lid off / measuring).
Pour over chicken and bake.
No marinating required – the glaze is so sticky and has enough flavour that you don’t need to marinate. Though you can if you want. I don’t. Don’t think I ever have. This is a quick-unplanned-on-the-fly type recipe, in my books. 🙂
And this is what comes out of the oven.
This baked chicken recipe is effortless – high returns for very little effort!
This Balsamic Chicken is so sticky. You just want to grab it with your hands and suck your fingers clean. Frankly, I’m all for that. I am a huge fan of eating with hands, I just always wonder where that line is where eating with hands becomes unacceptable!
The sugar and honey in the glaze balances out the tartness of the balsamic
When I wrote out this recipe for this Baked Balsamic Chicken with the intention of posting it, I did hesitate for a moment at the amount of honey and sugar in the balsamic glaze. But it needs it. Not only because it’s what makes the sauce reduce down into a sticky glaze, but also because balsamic vinegar is very tangy and needs a decent amount of sweetness to offset it.
Even my anti-overly-sweet-things mother, who happened to be over when I was shooting this (she does tend to drop by at rather convenient times i.e. when there’s a massive pile of washing up to do), declared that it’s not too sweet because of the tanginess of the balsamic.
She really liked it. She hoovered down a drumstick incredibly fast [for a woman of her age😂] then reached for another before I smacked her hand away. I wasn’t finishing photographing!!!! This stuff is hard to photograph – they have a tendency to look like black blobs of coal!!! – Nagi x
More simple baked bone-in chicken thigh recipes
- Baked Chicken and Rice
- Honey Mustard Chicken – also this version with Potatoes and crispy bacon!
And more popular chicken recipes
BALSAMIC CHICKEN
WATCH HOW TO MAKE IT
Baked Balsamic Chicken recipe video!
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Baked Balsamic Chicken
Ingredients
- 1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
Sauce:
- 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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Superb display of canine athleticism and sheer determination to ….. well, to be the first to reach a blue rubber duck. 😂
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Janis says
Nagi does the breast comment apply to split chicken breasts(ie bone in skin on)?
Nagi says
Hi Janis! I haven’t tried but I’m afraid I think the same problem would apply because the fat to meat ratio is still far lower so I think too much water-based meat juice would come out of the breast. 🙂
Rosie says
Hello Nagi,
I want to make this tonight however I’m allergic to honey. What do you suggest I substitute in for this?
Would golden syrup work or would it be better to just add more brown sugar?
Nagi says
Yes golden syrup should be great! 🙂 N x
SandraM says
So easy and so good! Paired with a rice pilaf and fresh green beans from the market. Really couldn’t have been easier. Another winner! 😃
Nagi says
What wonderful feedback Sandra, I’m so pleased to hear that, thank you! N xx
Michelle says
This is delicious! I made the sauce on the stove, but it’s wonderful! Thanks, this is definitely an easy upgrade for weeknight dinners!
Nagi says
That’s wonderful to hear Michelle, thank you for letting me know! N xx
Karen says
Nagi – I can’t imagine responding to all of our questions – thanks for your support and commitment to your followers! Can you come stay with me for a month …we’ll soak up the beautiful Colorado sunshine, cook up a storm …and EAT!
Why both foil and parchment? (my thrifty side leans to parchment only. Does the foil help with heat conduction)? Glass baking dish is okay?? Finally, I saw in comments a desire for your pantry list …I think knowing what you consider ‘common’ pantry items would be great. I’m really drawn to your recipes and having your stuff on hand would help in my attempt to cook rather than purchase processed foods.
Thanks again – you are appreciated! …
Karen
Nagi says
Did you say Colorado? 🙂 Been on my list for ages! Am heading over to the states soon but unfortunately not to Colorado!! I use both because I find with one it gets too soggy, double layer is the go if you want to absolutely minimise leakage. It is not fun scraping that caramelisation off! I have a “common pantry items” blog post on my list of things to do! N xx
Eloise says
Not sure what i did wrong with this one…perfectly spaced drummies in a perfectly sized pan, but there was soooo much liquid i had to pour it off when I turned – twice.
Could it be the chicken I bought? Too much water in the flesh?
Was so excited for sticky but they were essentially poached 🙁 Still demolished, I should say…
Tara says
I had the same problem. Same amount of sauce to start as was left at the end, and definitely not sticky. 🙁
Nagi says
Hi Eloise, I’m sorry to hear that didn’t work out for you. Did you use frozen drumsticks that were thawed?? I added an extra note about this, ensuring it is properly thawed and patted dry to remove excess liquid.
Eloise says
Thank you! No, fresh as fresh can be…not to worry, will try again, I’m sure it was operator error but they were delicious all the same 🙂
Nagi says
Still concerns me 🙂 The only thing I can think is that I heard that some chicken can be injected with brine to plump them up and add flavour. This would also cause problems with the glaze because the chicken would release so much extra liquid.
Thea says
Is it better to keep the skin on or remove it? I’m making 30 chicken thighs for a party tomorrow. Can I cook them in two big foil containers?
Nagi says
On! Yes foil containers will work fine, you’ll probably need to take the thighs out and return just the sauce to the oven to thicken. I’d probably cook both trays at the same time (even on different shelves) then at the end when the chicken is cooked, pile them all into one tray and return the other to the oven for sauce to thicken, then switch 🙂
Brian T says
I found a lot of grease from the thighs mixed in with sauce how should I deal with this?
Nagi says
Hi Brian! Yes the chicken fat forms part of the sauce, I don’t find it greasy though, it mixes in with it and it’s what helps make it thicker 🙂
Karen says
Nagi this is a seriously delicious recipe, although I used a lot less sugar and added a squeeze of lemon juice .
I popped some large slices of unpeeled pumpkin in with the chicken. It was sooooo incredibly yummy!!
My partner who usually won’t eat pumpkin with the skin on devoured everything. The pumpkin and skin baked up to tender, sweet deliciousness….Thank you for sharing.
Nagi says
WHOOT! That’s so fantastic to hear Karen, thank you for letting me know! N xx
Lyn and David Hall says
Hi Nagi
What fabulous flavour from so few ingredients. The recommended cooking time makes the thighs very tender. Using thighs with the bone in and skin on makes the meal very economical. Another winner!
Lyn and David
Nagi says
That’s terrific to hear Lyn and David! Thank you for letting me know! N xx
kathleen says
tried this last night — it was delicious. i did have a few issues with the finish — i used 6 thighs in a 9 x 13″ pan and the sauce didn’t cook down as it should have. the thighs were very large and i think the pan was just a titch too crowded. i had to run the thighs under the broiler to crisp up the skin a bit (i didn’t want to leave them in the oven longer as they were done….). i also poured the sauce into a saucepan and cooked it down. in the end everything was wonderful – it just took a couple extra steps and an extra dirty pan. i will definitely do this one again as it was very easy and oh, so tasty!!!!
Nagi says
Hi Kathleen! So pleased to hear it worked out for you 🙂 I do imagine 6 thighs would be a tad crowded in that pan!! Next time, try taking the chicken out and sticking the pan back in the oven to thicken the sauce. Without the chicken in it, it will reduce quickly – in a few minutes. 🙂
Greg K says
I had the same minor problem as Kathleen. No browning at the point
in time some should have been seen (5 minutes left). This has been pretty typical for me when making
sticky chicken- better to under cook a bit until the last 10 minutes and then turn up the heat.
I think the ratio of sauce to mass of chicken .vs. pan dimensions is difficult to judge – I usually have to tweak it at the end.
I ended up cranking the heat up to 400F/200C for last 10 minutes (5 included in the recipe time and 5 more added)
and got my usual good crust before
using the gravy over smashed potatoes with herbs (some thyme, parsley, black pepper, salt and scallions
seemed to have fallen into the mix). Way, way yummy. The sauce was perfect and required no reduction-
the sauce (unlike the skin which must be browned and almost blackened and wonderfully sticky) should be a bit thin- it works better with any starchy sides and leftovers (you aren’t looking for a thick gravy).
This is a great basic sauce and technique- I am looking forward to using the chicken and sauce in leftovers.
I wasn’t so sure about using foil and parchment (new idea for me) but the cleanup (fold and dump in the trash…) was
way, way easier than my usual sticky chicken cleanup. NO (NONE!) baking pan cleanup!
Nagi says
WHOOT! I hear you on the sticky chicken front – it is tough to provide an exact guide, that’s why I like making videos, so people can see how much space I have around the chicken. 🙂 However, at least with this one it’s easy to adjust at the end if required – just take the chicken out and pop the pan back in the oven for a few minutes. And SO HAPPY to hear there was less clean up!! N xx
Yves says
Hi Nagi, I made this recipe yesterday, although with chicken breast and separate sauce as you said. OMG it was delicious. Everyone said, not once but several times, that it was so good.
I also served mrs Brodie’s bacon potato salad with it. That too got soo many praise for its delicious taste. I’ll make them again for sure.
Nagi says
That’s fantastic to hear Yves! Thanks for letting me know!! ?
Chris Toh says
Love the simple baked method of preparing dinner and all game to start doing so on busy days. Thanks for the wonderful sharing!
Nagi says
I hope you give it a go Chris! 🙂
kathleen says
This looks delicious – i want to try it this week. Since the pan size is important what size pan did you use for the 5-6 pieces of chicken? it looks like a 13 x 9″ pan but i wanted to be sure and couldn’t find it specified in the recipe. I imagine using one that is too big would be just as much of a disaster as too small — the sauce would probably turn into hardened lava…..
Nagi says
Hi Kathleen! It was about 13 x 9 (I’m not at home so I can’t measure) and you are right, size does matter but I didn’t specify in the recipe because chicken sizes differ so much and I gave different cut options! Just make sure the pan is big enough so the chicken isn’t squished up next to each other, that’s all it needs because chicken shrinks about 20% when cooking so it creates more room. 🙂 And as for too large, that would be if there was more than about 4″/10 cm between every piece of chicken. Thanks for the question, I’ll specify more details in the recipe!
Michele says
Hi Nagi,
You are an inspiration! Can I ask if this recipe would be suitable for beef ribs on the BBQ? Hubby wants beef ribs and I want to try your sauce!
Thank you for evolving my kitchen ?
Nagi says
Hi Michele, I’m so pleased you’re enjoying my recipes, thank you for the lovely message!! I’m afraid this won’t be suitable for a BBQ, it’s too thin and the sugar will cause it to burn if you cook it down. Have you tried the pork ribs? That works great with beef! Started in the oven, fabulous finished on the BBQ https://www.recipetineats.com/oven-baked-barbecue-pork-ribs/
Judy says
The glaze also works well on salmon.
Nagi says
YES to that!
Mare says
I’d like to try this one. It reminds me of a similar recipe I make with salmon which is VERY delicious !
Nagi says
AHH YES! Fab with salmon too! N xx
Gillian says
Hi Nagi, this recipe is a definite must! Do you think I could make it in my slow cooker?
Nagi says
Hi Gillian! Unfortunately not, the sauce needs to reduce to become a glaze 🙂 N xx
Rebecca says
Tried it tonight on the bbq, as good as you say! Thank you for another foolproof fast delish feast.
I’ve been wanting to ask. Is there anywhere on here with a list of your pantry (incl freezer/fridge) essentials, if not wuld you consider doing one for a post very soon, i would be so grateful and I think many others would too 🙂
Thanks again
Nagi says
FANTASTIC to hear Rebecca!!! Really? You want to know my pantry essentials?????? I mean, I’d be happy to! I just didn’t think people would want to know!!
Rebecca says
Yes I really would find it so helpful!
Diana says
Hi Nagi!
I am making this balsamic goodness for dinner tonight, and I would LOVE to see your list of pantry/kitchen essentials.
You are my kitchen goddess kindred spirit!!! ?
❤
Nagi says
*BLUSHING!* (And smiling!)
Zamina says
Would love to hear your pantry staples too!
Kristin Jazdzewski says
I would love to know your pantry essentials also! Coming from a newbie cook, I think it would be inspiring to know what you keep on hand on a daily basis!
Yvonne says
Another delicious dish to try, thanks Nagi was wondering though, why not dark soy sauce?
Nagi says
Hi Yvonne! The flavour is so much stronger the soy sauce flavour would really dominate in the sauce 🙂 N xx
Yvonne says
Ahhh, I see, that makes sense. Thank you Nagi x