{"id":7061121,"date":"2026-09-19T14:02:55","date_gmt":"2026-09-19T14:02:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/balsamic-glazed-chicken-family-fresh-meals\/"},"modified":"2026-09-19T14:02:55","modified_gmt":"2026-09-19T14:02:55","slug":"balsamic-glazed-chicken-family-fresh-meals","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7061121","title":{"rendered":"Balsamic Glazed Chicken – Family Fresh Meals"},"content":{"rendered":"


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This Balsamic Glazed Chicken is marinated in balsamic vinegar, Dijon mustard, garlic, and Italian seasoning before hitting the grill. A thick layer of balsamic glaze brushed on during the final few minutes gives the chicken a sweet, tangy finish with plenty of caramelized flavor. Using bone-in, skin-on chicken thighs keeps the meat juicy while the outside gets beautifully browned on the grill.<\/p>\n

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Can I make this recipe stove top or in the oven?<\/strong> <\/p>\n

\u2013 Stovetop: <\/strong>Pat the skin dry, heat a heavy skillet, preferably cast iron, over medium heat and place the chicken skin side down. Cook undisturbed 8 to 10 minutes until the skin is deep golden and crispy, flip and drain most of the rendered fat, then lower the heat and cook another 8 to 10 minutes to 175\u00b0F\u2013185\u00b0F.

\u2013 Oven:<\/strong> Preheat to 400 degrees F and set a wire cooling rack inside a rimmed baking sheet. Bake the thighs skin side up for 25 to 30 minutes, brush the tops generously with glaze, and return for a final 5 to 10 minutes until the glaze is tacky and the chicken is cooked through. The broiler for the last minute gives an extra polished finish, but watch it closely so the sugars do not char. <\/p>\n<\/p><\/div>\n

Can I use boneless skinless chicken breasts?<\/strong> <\/p>\n

Yes, with a shorter turn on the grill. Cut the time down to about 4 to 5 minutes per side so they do not dry out, and still take them off at 165 degrees F. Boneless skin on thighs and drumsticks both work too, and neither one needs the time adjusted much.<\/p>\n<\/p><\/div>\n

Can I use balsamic vinegar instead?<\/strong> <\/p>\n

If you don\u2019t have store-bought glaze, you can make a quick reduction by simmering \u00bd cup of balsamic vinegar with 1 tablespoon of honey or brown sugar until it coats the back of a spoon.<\/p>\n

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Email Me This Recipe!<\/h2>\n

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Ingredient Notes<\/h2>\n
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