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Honey Balsamic Chicken Thighs

Easy Honey Balsamic Chicken that is made with chicken thighs and a fruity raspberry balsamic vinegar marinade, finished in the oven with roasted butternut squash.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Florentina


  • 5 large chicken thighs boneless skinless
  • 1 small butternut squash peeled and diced
  • 1/3 c fresh herbs for garnish
  • 1/2 lemon
  • 1/2 tsp sea salt
  • 1 tsp red pepper flakes
  • 1 tbsp olive oil
  • !Balsamic Marinade:
  • 1/3 c raspberry or fig balsamic vinegar
  • 1 tbsp olive oil
  • 3 tbsp wild honey
  • 1 tsp sea salt + more to taste
  • 1 tsp red pepper flakes
  • 3 cloves garlic crushed
  • !Balsamic Reduction:
  • 1/2 c balsamic vinegar
  • 2 tbsp honey


  • In a medium bowl whisk together the balsamic marinade ingredients. Add the chicken thighs and toss to coat well. Allow to sit at room temperature for 20 minutes.
  • Preheat your oven to 400”F
  • On a large baking sheet toss together the cubed butternut squash with 1 tablespoon of olive oil, a good pinch of sea salt and red pepper flakes. Toss to coat well and bake in the preheated oven for 10 minutes.
  • Meanwhile preheat a cast iron griddle. Using kitchen tongues take the chicken out of the balsamic marinade and drain well. Grill them on medium high flame in the skillet for 1 minute on each side, just until nice grill marks form. Transfer to a plate, set aside and keep warm.
  • After 10 minutes in the oven, use a spatula and turn the butternut squash cubes. Gently push them around and make space for the chicken thighs, preferably without touching each other. Pour in any juices from the plate with the cooked chicken as well.
  • Drizzle the butternut squash and balsamic chicken lightly with some olive oil and bake together for an additional 20 minutes, or until the chicken is cooked through.
  • To make extra balsamic reduction simply add the balsamic vinegar and honey to a small sauce pan. Bring to a simmer and reduce by half, until it coats the back of the spoon.
  • Serve the balsamic chicken hot with a drizzle of olive oil, balsamic reduction and a nice squeeze of lemon. Garnish with fresh herbs.


You may serve the chicken with some balsamic reduction on the side.