Soy Balsamic Chicken Thighs, with Asparagus, for a home table

Try making one-pan soy balsamic chicken thighs with asparagus for a savory and direct meal,. Marinate the chicken ahead of time in a mixture of balsamic vinegar and soy sauce for maximum flavor. Enjoy the tasty results with minimal clean-up.

As a lover of balsamic vinegar, we're always looking for new ways to incorporate it into our cooking. This Soy Balsamic Chicken Thighs with Asparagus recipe is a steady example of a direct and savory dish that can be made with ingredients you likely already have at home.

The combination of balsamic vinegar and soy sauce is a classic and flavorful pairing that is made even better by the one-pan cooking method. We have nothing but praise for this recipe.

Soy Balsamic Chicken Thighs

Use Chicken Thighs

When making Soy Balsamic Chicken Thighs, we prefer to use bone-in chicken thighs because they stay moist throughout the long cooking time and provide a keeper flavor without becoming dry or greasy. If you are using boneless chicken thighs, be sure to adjust the baking time accordingly.

Balsamic Vinegar and Soy Sauce

The combination of balsamic vinegar and soy sauce used in this recipe adds a unique depth of flavor to the chicken thighs.

Balsamic vinegar is known for its sweet and tangy taste, which helps to balance out the savory umami flavor of the soy sauce. This combination creates a rich and savory sauce that evenly coats the chicken thighs, infusing them with standout flavor.

In addition to adding flavor, the balsamic vinegar and soy sauce also help to tenderize the chicken meat. As the chicken thighs marinate in the mixture, the acid in the vinegar and the enzymes in the soy sauce work to break down the protein in the meat, making it more tender and juicy.

Ingredients List

• Balsamic vinegar: adds a sweet and tangy flavor to the chicken
• Soy sauce: adds a savory umami flavor and helps to tenderize the meat
• Garlic: adds depth to the overall flavor of the dish
• Fresh parsley: adds a bright and fresh taste to the finished dish
• Black pepper: adds a bit of heat and depth to the flavor profile
• Melted butter or olive oil: helps to coat the chicken and asparagus for even cooking
• Bone-in chicken thighs (preferably with the skin removed): provides a juicy and flavorful protein for the dish
• Asparagus: pairs evenly with the chicken and adds a fresh and crunchy texture to the dish.

How the dish comes together

Step 1: Marinate Chicken Thighs Ahead Of Time

If you want your chicken to be flavorful and tender, it is important to marinate the chicken thighs ahead of time. Make the marinade in the morning, then all you need to do is to cook them in the evening.

The succulent finger licking good chicken dinner is ready and the asparagus is a bonus gift!

In a ziplock bag, combine soy sauce, balsamic vinegar, garlic, Pepper, and parsley. Mix well.

Chicken thighs! We like to remove the skin to cut the amount of fat in the glaze, but you can keep it if you prefer moister chicken.

Add melted butter or olive oil to the marinade mixture and mix.

Add the chicken thighs and massage to coat them with the marinade. Marinate the chicken for at least 4 hours in the fridge. Overnight is even better.

Step 2: Baking Chicken Thighs and Asparagus

Place the on the baking pan lined with foil (for direct clean-up afterward). We like the flavor comes from the butter but the melted butter can curdle during the refrigeration. But it will melt again in the oven so we won’t bother.

Bake in the preheated 400˚F oven and bake for 30 minutes. The chicken should be cooked well.

Then we added some asparagus to the pan. Switch the oven heat from the baking to broil setting. Broil for 6-10 minutes until the glaze is formed and the asparagus is roasted.

During the broiling process, turn the thighs to the other side to glaze evenly. Watch carefully!

Step 3: Coat the Asparagus with the glaze

Here is the finished dish of tonight’s dinner for our family. We just tossed the asparagus to coat with the savory glaze on the bottom of the pan.

The chicken in this recipe gets its sweetness and tanginess from balsamic vinegar, and the garlic adds depth and richness to the flavor.

Pairing the chicken with asparagus creates a steady balance of flavors and textures on the plate. The resulting dish is truly a savory combination!

If you’re searching for a tasty weeknight dinner, this recipe is an excellent choice that your loved ones are sure to enjoy.

• Yield: 4
• Prep: 10 minutes
• Cook: 20 minutes

Ingredients

• 3 tbsp balsamic vinegar
• 4 tbsp soy sauce
• 2 tbsp garlic, finely minced
• 3 tbsp fresh parsley, finely chopped
• dashes black pepper
• 1/4 cup melted butter or olive oil
• 6 bone-in chicken thighs, preferably skin removed
• 1 bundle asparagus, trimmed

Method

1. In a zip bag, combine vinegar, soy sauce, garlic, parsley, pepper. Mix well. Add the melted butter or olive oil to the bag and mix well. Add the chicken thighs and coat with the sauce. Marinade in the fridge for at least 4 hours to overnight.
2. Preheat oven to 400˚F. Place chicken thighs and the marinade on a baking pan (we like to line with foil for an easy cleanup after). Bake for 30 minutes or until the chicken is fully cooked.
3. Take the chicken out of the oven. Switch the oven setting from baking to broiling.
4. Turn the chicken over and scatter the asparagus and coat with the sauce on the pan. Place the pan on the top rack in the oven, about 4-5″ from the heating source, and broil the chicken and the asparagus for 6-10 minutes until the glaze is set. Turn your chicken to the other side during the broiling. Watch carefully not to burn.
5. Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!