BEST BALSAMIC FIG GLAZED CHICKEN THIGHS

Imagine biting into a perfectly cooked chicken thigh, the skin crisp and glistening, coated in a rich, tangy, and subtly sweet glaze that’s bursting with flavor; that’s exactly what you’ll get with these Balsamic Fig Glazed Chicken Thighs, and trust me, you’re going to want to make them again and again because they’re much easier than you might think!

Ingredients

For the Chicken:

• 6-8 boneless, skinless chicken thighs (about 1.5-2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Balsamic Fig Glaze:

• 1/2 cup balsamic vinegar
• 1/4 cup fig jam (or fig preserves)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Garnish (optional):

• Fresh thyme sprigs
• Crumbled goat cheese
• Balsamic glaze drizzle (for extra flavor and presentation)

Step-by-Step Instructions

Get Started: Prep the Chicken

1. Pat the chicken thighs dry with paper towels. This is crucial for getting a good sear.
2. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Rub the spice mixture evenly over both sides of the chicken thighs.

Make the Balsamic Fig Glaze

1. In a small saucepan, whisk together the balsamic vinegar, fig jam, honey, Dijon mustard, minced garlic, olive oil, and red pepper flakes (if using).
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let the glaze simmer for about 10-15 minutes, or until it has thickened slightly. It should coat the back of a spoon. Be careful not to burn it!
4. Remove the glaze from the heat and set aside.

Sear the Chicken

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
2. Add the chicken thighs to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.
3. Sear the chicken for about 3-4 minutes per side, or until they are nicely browned. The searing is key to developing flavor and adding color.
4. Remove the chicken from the skillet and set aside.

Glaze and Bake

1. Preheat your oven to 375°F (190°C).
2. Place the seared chicken thighs in a baking dish.
3. Pour the Balsamic Fig Glaze evenly over the chicken, making sure each piece is well coated.
4. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. During the last 5 minutes of baking, you can broil the chicken for a minute or two to caramelize the glaze even further. Watch it closely to prevent burning!

Rest and Serve

1. Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Garnish with fresh thyme sprigs, crumbled goat cheese, and a drizzle of balsamic glaze, if desired.
3. Serve immediately and enjoy!

Tips for the BEST Balsamic Fig Glazed Chicken Thighs

• Don’t skip the sear: Searing the chicken creates a beautiful crust and adds depth of flavor. Make sure your skillet is hot before adding the chicken.
• Adjust the sweetness: If you prefer a less sweet glaze, reduce the amount of honey. If you want it sweeter, add a little more.
• Use good quality balsamic vinegar: The quality of the balsamic vinegar will affect the flavor of the glaze. Use a good quality balsamic vinegar for the best results.
• Watch the glaze carefully: The glaze can burn easily, so keep a close eye on it while it’s simmering and baking.
• Don’t overcrowd the pan: Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear. Cook the chicken in batches if necessary.
• Use a meat thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, making sure it doesn’t touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).

Serving Suggestions

These Balsamic Fig Glazed Chicken Thighs are delicious served with a variety of sides. Here are a few of my favorites:

• Roasted vegetables (like broccoli, Brussels sprouts, or carrots)
• Mashed potatoes or sweet potatoes
• Quinoa or rice
• A simple salad
• Crusty bread for soaking up the delicious glaze

Variations and Substitutions

• Chicken breasts: While this recipe is designed for chicken thighs, you can also use chicken breasts. Just be sure to adjust the cooking time accordingly, as chicken breasts tend to cook faster than thighs.
• Different fruit preserves: If you don’t have fig jam, you can substitute other fruit preserves, such as apricot, cherry, or raspberry.
• Maple syrup: If you don’t have honey, you can use maple syrup as a substitute.
• Add herbs: Experiment with different herbs, such as rosemary, sage, or oregano.
• Spice it up: Add more red pepper flakes for a spicier glaze.

Other Chicken Recipes You Might Enjoy

If you’re looking for more delicious chicken recipes, be sure to check out these:

• Looking for some heat? Try these Bobby Flay Chicken Thighs for a spicy kick.
• For a simple and juicy option, these Oven Chicken Thighs are always a hit.
• If you prefer something sweet and savory, this Honey Garlic Chicken recipe is a winner.
• For a hands-off approach, try these Crockpot Chicken Thighs.
• Or, if you like the slow cooker with a sweet and garlicky flavor, try Honey Garlic Slow Cooker Chicken Thighs.
• For a creamy, cheesy delight, you can’t go wrong with Crockpot Garlic Parmesan Chicken.

Making it Ahead and Storage

You can prepare the Balsamic Fig Glaze a day or two in advance and store it in an airtight container in the refrigerator. Simply reheat it before using. Cooked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

The Bottom Line

These Balsamic Fig Glazed Chicken Thighs are a guaranteed crowd-pleaser. They’re easy to make, packed with flavor, and perfect for a weeknight meal or a special occasion. So, go ahead and give them a try – you won’t be disappointed!

BEST Balsamic Fig Glazed Chicken Thighs

Alice Yowell

These Balsamic Fig Glazed Chicken Thighs are a delightful combination of savory and sweet. The chicken is perfectly seared and baked in a rich balsamic fig glaze, resulting in tender, flavorful meat with a beautiful caramelized coating. It’s an easy and impressive dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Large skillet
• Small bowl
• Small saucepan
• Whisk
• baking dish
• Measuring spoons
• Measuring cups
• Paper towels
• Meat thermometer

Ingredients

  

• 6-8 boneless, skinless chicken thighs about 1.5-2 pounds
• 1 tablespoon olive oil for chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup balsamic vinegar
• ¼ cup fig jam or fig preserves
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon olive oil for glaze
• ¼ teaspoon red pepper flakes optional

Instructions

 

• Pat the chicken thighs dry with paper towels.
• In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper.
• Rub the spice mixture evenly over both sides of the chicken thighs.
• In a small saucepan, whisk together the balsamic vinegar, fig jam, honey, Dijon mustard, minced garlic, olive oil, and red pepper flakes (if using).
• Bring the mixture to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and let the glaze simmer for about 10-15 minutes, or until it has thickened slightly. It should coat the back of a spoon.
• Remove the glaze from the heat and set aside.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the chicken thighs to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook them in batches.
• Sear the chicken for about 3-4 minutes per side, or until they are nicely browned.
• Remove the chicken from the skillet and set aside.
• Preheat your oven to 375°F (190°C).
• Place the seared chicken thighs in a baking dish.
• Pour the Balsamic Fig Glaze evenly over the chicken, making sure each piece is well coated.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• During the last 5 minutes of baking, you can broil the chicken for a minute or two to caramelize the glaze even further. Watch it closely to prevent burning!
• Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
• Garnish with fresh thyme sprigs, crumbled goat cheese, and a drizzle of balsamic glaze, if desired.
• Serve immediately and enjoy!

Notes

Don’t skip the sear for maximum flavor. Adjust the sweetness of the glaze to your liking. Use good quality balsamic vinegar for the best results. Watch the glaze carefully as it can burn easily. Cook the chicken in batches to avoid overcrowding the pan. Use a meat thermometer to ensure the chicken is cooked through. You can prepare the Balsamic Fig Glaze a day or two in advance and store it in the refrigerator. Cooked chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. For variations, you can use chicken breasts instead of thighs (adjust cooking time), substitute other fruit preserves for fig jam, or use maple syrup instead of honey. Experiment with different herbs or add more red pepper flakes for a spicier glaze.