Balsamic Marinated Chicken Thighs
Oh goodness! These are so flavorful, you'll want to eat way more than you should. I trim all the excess fat and skin off the chicken before adding them to the marinade. Lining a baking dish with foil minimizes clean up which is never a bad thing. The chicken skin crisps up nicely from the natural sugars in the Balsamic Vinegar. Enjoy!
Pre-heat oven to 400 degrees.
Servings: 4 servings
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp Whole Grain Mustard
- 1-1/2 Tbsp Balsamic Vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp Pepper
- 4 bone in, skin on chicken thighs
Instructions
- Trim the chicken thighs of excess skin and fat.
- Combine the olive oil, mustard, Balsamic Vinegar, garlic, salt and pepper in a gallon size zip bag and squish around to mix the ingredients.
- Add the chicken thighs, making sure they are evenly coated with the marinade. Refrigerate for 6-8 hours.
- Place the chicken skin side up in a foil lined 7x11 inch baking pan or any baking dish that will hold them without touching.
- Place in a pre-heated 400 degree oven and roast for 50-55 minutes until juices run clear and the skin is crisp. I served them up with baked beans, turnip greens and corn bread. Dan said it was a perfect meal and I agreed!
- Cooking a delicious meal is a way of saying "I love you." Life is short and we never know what will happen, so cook your loved ones a wonderful dinner and let them know you love them all.
- Wishing you a blessed Sunday! Journey on... Hugs and much love from me, Karen, TJG