Roasted Boneless Chicken Thighs (Balsamic-Honey Glazed)

A square serving plate containing four boneless, skinless chicken thighs, roasted and glazed with honey and balsamic vinegar.

4.69 from 22 votes

Roasted Boneless Chicken Thighs (Balsamic-Honey Glazed)

Ready in just 30 minutes, these oven roasted boneless chicken thighs are coated with a garlicky balsamic-honey glaze. Perfect for weeknight dinner, this recipe is easy to make and deliciously satisfying.

Prep Time10

Cook Time20

Total Time30

Course: Entrées

Cuisine: American

Servings:

Author: Lynne Webb

Ingredients

1-1/2 lbs boneless, skinless chicken thighs about 4 pieces (see notes on using bone-in thighs)
3 tablespoons balsamic vinegar
2 tablespoons honey (see notes for substitution)
1 clove garlic pressed (see notes for substitution)
Kosher salt
Freshly ground black pepper

Instructions

Season the chicken thighs on both sides with salt and pepper and let them stand for 5 minutes while you prepare the baking sheet and make the glaze.
Preheat the oven to 425°F, line a baking sheet with foil, and coat it liberally with nonstick spray.
To make the glaze, whisk the balsamic vinegar, honey, and garlic together in a shallow bowl. Add the thighs and turn them in the glaze until thoroughly coated.
Transfer the chicken thighs to the prepared baking pan, and using tongs, tuck in the sides so they resemble bone-in thighs in thickness and shape.
Spoon the remaining glaze over the thighs. (Important: Discard any leftover glaze that has come into contact with raw chicken).
Roast the chicken for 15 to 20 minutes, or until it reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.

Notes

Substitutions

Garlic: You can substitute garlic powder for fresh garlic - 1/8 teaspoon = 1 small clove.
Honey: You can replace the honey with brown sugar, maple syrup, or agave nectar. If you use brown sugar, heat the balsamic vinegar in the microwave for 15 seconds, then add the brown sugar, and stir until dissolved.

Instructions for Using Bone-In Chicken Thighs

If you want to use bone-in thighs you'll need to adjust the oven temperature and cooking time a bit. Here's how:

Partially roast the thighs for crispy skin: Preheat the oven to 450°F and arrange the thighs on the roasting pan skin side up. Season with salt and pepper. Roast for 10 minutes, then remove the chicken from the oven and reduce the temperature to 425°F.
Glaze the chicken thighs: Glaze bone-in thighs following the recipe instructions for boneless thighs.
Finish roasting: Continue roasting for another 10 to 15 minutes or until an instant-read thermometer registers 165°F in the thickest part of the thigh.

Nutrition note: The nutrition information listed below is for boneless, skinless, chicken thighs. Bone-in, skin-on thighs are significantly higher in both calories and fat.

Tips for Success

Here are some pointers for making perfect roasted boneless chicken thighs:

TRIM THE EXCESS FAT: To prepare boneless, skinless chicken thighs for roasting you should trim off any really large pieces of fat, but since you're planning to roast the thighs at a high temperature, you don't need to go crazy. The fat that remains will help to keep them moist and will render down in the oven.

KEEP THE THIGHS IN A UNIFORM SHAPE: When shopping for boneless chicken thighs, you'll find that grocers almost always tuck the sides of the thighs under so they resemble their original, bone-in shape. Once you trim the thighs, you'll want to reshape them the same way. This not only makes for a nicer presentation at the table, it also helps to ensure even cooking.

IF YOU HAVE A CONVECTION OVEN: If you can turn the convection fan in your oven off, we do recommend it when roasting chicken thighs. We find that they turn out even juicier without the hot air circulation. If you can't turn it off, consider reducing the temperature by 25°F.

KEEP AN EYE ON SMALLER PIECES: If you have some thighs that are smaller than others, be sure to check them for doneness early and remove them from the oven ahead of the larger pieces so they don't dry out.

Nutrition