BEST Balsamic Fig Glazed Chicken Thighs
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.
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.