Ingredients For the marinade: 1/4 Cup Extra Virgin Olive Oil 3 Tablespoons Balsamic Glaze 1 Tablespoon Tomato Paste 1 Teaspoon Honey Juice of 1 Lemon 4 Large Garlic Cloves, minced 1 Tablespoon Fresh Thyme 1 Teaspoon Dried Oregano 1/2 Teaspoon Sweet Paprika
For the chicken: 8 Chicken Thighs, boneless and skinless . kosher salt, to taste . pepper, to taste
Instructions
1. In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice.
2. Add in the garlic, thyme, oregano, and paprika, whisking again until combined.
3. Pat the chicken dry.
4. Season the chicken with salt and pepper on both sides.
5. Add the chicken to the mixing bowl and toss to coat it with the marinade.
6. Set the chicken aside to marinate while the oven preheats or for up to 2 hours.
7. Adjust the oven so there is a rack in the middle position.
8. Preheat the oven to 425 degrees F.
9. Transfer the chicken to a baking dish or an oven-safe skillet.
10. Roast on the center rack until the chicken is fully cooked, registering 165 degrees F when checked with a meat thermometer, about 25-30 minutes.
11. Serve hot!
Description An interesting glaze with a nice variety of tastes combined.
Notes This chicken is nice and juicy and deliicious. There can never be too many chicken dishes to try.
Source Cooking Professionally
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