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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

Ingredients

Instructions

  • 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.

Notes

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