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
4-5 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
In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice.
Add in the garlic, thyme, oregano, and paprika, whisking again until combined.
Pat the chicken dry.
Season the chicken with salt and pepper on both sides.
Add the chicken to the mixing bowl and toss to coat it with the marinade.
Set the chicken aside to marinate while the oven preheats or for up to 2 hours.
Adjust the oven so there is a rack in the middle position.
Preheat the oven to 425 degrees F.
Transfer the chicken to a baking dish or an oven-safe skillet.
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.
Serve hot!
Description
This dark glaze is just terrific. The different flavors meld for pure deliciousness.
Servings
6
Notes
I had a package of 4 thighs so that is what I used. Depending on the size of the thighs, you might want to plan more than one person as they are really good. Our dinner guest was thrilled to take the fourth. I assembled the marinade earlier in the day to reduce the prep time. We really enjoyed this.
Source
Heartland Cooking