There’s a trifecta to our favorite chicken thighs: Crispy skin. Rich juicy flavor. Fall-off-the-bone texture. These marinate in a garlicky balsamic-honey glaze that gives the meat a rich sweet-tangy-umami flavor that is unforgettable. We make these on repeat for parties and weekend family dinners.

This recipe yields 4 servings

INGREDIENTS

4 chicken thighs
1 garlic clove, finely chopped
¼ lemon, juiced
½ cup soy sauce
½ cup red wine
½ cup aceto balsamico
⅛ teaspoon of black pepper
¼ cup of honey

4 chicken thighs
1 garlic clove, finely chopped
¼ lemon, juiced
120 grams soy sauce
120 grams red wine
120 grams aceto balsamico
⅛ teaspoon of black pepper
60 grams of honey

Directions

In a large bowl, add soy sauce, red wine, aceto balsamico, garlic, lemon, honey and black pepper. Whisk together until honey has dissolved. Set aside a half cup of the marinade for later.
Add the chicken thighs to the marinade, skin side down, and let it sit for about four to six hours (or overnight).
Remove the chicken thighs from the marinade, and pat them dry.
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.
On the stove, heat an oven safe skillet to medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs in the skillet for about two minutes per side. Next, transfer them to the oven and let them cook for about 30 minutes or until internal temperature reaches 165 degrees Fahrenheit.
In a small pot, add the remaining half cup of marinade and a ¼ cup of aceto balsamic. Let it reduce until it almost caramelizes. Drizzle on top of the chicken and serve.