Chicken is one of those ingredients that we put on the table, on a regular basis. It’s economical and extremely versatile. Since Larry loves the legs and thighs, whereas I prefer the white meat, serving chicken in our home works out great! At least, It did!
A few weeks ago, I came across a great deal on boneless, skinless, chicken thighs at Sobeys. Naturally, I scooped up a package, then split it up for the freezer. Last week, I decided to whip up a quick batch. Truth be told, I was going mall walking with a girlfriend, and I wanted something that Larry could just pop into the oven. Consequently, it would be ready when I got home.
Now, since I prefer white meat, I was challenged with how to not only make them tasty for myself, but also nice and tender. Not only is balsamic vinegar great for marinating, it’s also tasty. So, I chose to make up the following marinade. In addition, I also left it on for cooking the chicken thighs. At the same time, I added in carrots and red onions as well. This marinade is extraordinary with the sweet onions and certainly perks up the carrots too! Additionally, in the same pan, I tossed a few potatoes, leeks and mushrooms in olive oil and thyme.
Next, all of this was covered up and placed in the fridge for the day. Later, about 45 minutes before I was due home, Larry poured the bag into the pan and popped the whole works into the oven. OMG!!! best chicken thighs ever! That’s saying a lot coming from me.
Here’s hoping, you guys enjoy this dish as much as Larry and I did!
Balsamic Marinated Chicken Thighs
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 teaspoons olive oil
- pepper, salt
- 4 - 6 boneless, skinless chicken thighs
- Put all ingredients into a freezer bag (or other plastic bag)
- close tightly and massage bag to both mix the marinade and coat the chicken
- Place in the fridge 4 - 8 hours
- Cook in a preheated oven at 375 for 40 minutes
Serve with potatoes, rice or a salad