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  • 12 medium Boneless skinless chicken thighs (~3 lb)
  • ¼ cup Olive oil
  • ¼ cup Balsamic vinegar
  • 6 cloves Garlic (minced)
  • 1 tsp Italian seasoning
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • Balsamic glaze (optional)
  1. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
  2. Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
  3. Preheat the oven to 425 degrees. Line one extra-large or two small baking sheets with parchment paper.
  4. Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other.
  5. Bake for 18 to 20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
  6. Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.

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