Broiled Chicken Thighs with a Balsamic Garlic-Butter

This is an incredibly easy and flavorful meal, and one you can have on the table in under 30 minutes. The reason it packs such a flavorful punch in such a short period of time is owed entirely to the use of fresh, natural quality ingredients.

Chicken thighs - Thighs are a very flavorful cut due to their fat content, and they stand up well to the quick cooking of the broiler.

Aged balsamic vinegar - Always buy aged balsamic vinegar, preferably 4 years or older. As it ages, most often in oak barrels, it becomes much more complex, full-bodied and sweet. 

Fresh produce - Don't expect massive flavor contributions from dried herbs, pre-minced garlic and pre-ground black pepper. The fresh ingredients include so many more flavorful oils, extracted just before you incorporate them into your dish.

The pictured balsamic vinegar is only about $2-3 more than an non-aged balsamic at general grocery stores, but has an exceptionally more complex and sweet taste. Make sure to invest in a bottle, you won't regret it. For this recipe I used rosemary, but you can easily switch it out for thyme. Both have deep and earthy flavors. I encourage you to grow your own organic herbs - most are extremely low maintenance (especially rosemary).

You may have a hard time pulling your face away from the sauce after you add the garlic and herbs to your melted butter. The smell is incredible. They should make candles that smell like that.

You can see the sauce turns a nice nutty brown after the balsamic vinegar is added. For this photoshoot, I used skinless bone-in thighs, but any thighs will work. To make sure the chicken cooks evenly, turn every 5-8 minutes and baste with the pan jucies and sauce.

This dish falls on the richer side, so pairing it with a nice slightly acidic salad works very well. For this lunch, I tossed arugula in a fresh balsamic vinaigrette, and topped it with fresh tomatoes. I seasoned the tomatoes with sea salt, cracked black pepper and extra virgin olive oil. Even my husband, who doesn't normally like sliced tomatoes, gobbled them up with this meal.

Beautiful, crisp and juicy chicken thighs. So quick and easy!

I hope you try and enjoy this recipe! If you do, please let me know what you think of it!

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Broiled Chicken Thighs with a Balsamic Garlic-Butter

Serves 4

4 chicken thighs

4 T natural salted butter

2-3 T fresh garlic, minced (about 4-5 cloves)

1 T fresh rosemary or thyme, minced

Coarse kosher or sea salt & freshly cracked black pepper

3 T aged balsamic vinegar

Pre-heat your broiler on high. Melt your butter in a small saucepan over medium-low heat. When melted, add in garlic, herbs and a large pinch (about 1/2 t) of both your salt and pepper. Let them meld for a minute, then whisk in your balsamic vinegar.

Place your chicken thighs in an oven-safe pan or casserole dish – something that has sides to keep the sauce from falling out. Spoon about half of the sauce over your thighs, and broil. Depending on whether you use bone-in or boneless, your thighs should take about 15-20 minutes. Every 5-8 minutes, pull the pan out, turn the chicken over and baste with the pan juices and sauce. When the chicken is almost cooked through, turn right side up and cover with remaining sauce from your original batch. Make sure the garlic and herbs decorate the top of the chicken – they’ll get nice and crisp in the last few minutes.

To tell if your chicken is done, pierce with a sharp knife to the middle. If the juices are clear, you’re ready.

Serve with a slightly acidic salad or side.