Blood Sugar Friendly Balsamic Garlic Chicken Thighs
These blood sugar friendly balsamic garlic chicken thighs are juicy, flavorful, and made with simple whole-food ingredients. This easy chicken dinner is gluten-free, no-seed-oil, and perfect for grilling or oven roasting.
Ingredients
- ¼ cup balsamic vinegar
- 3 tbsp gluten-free tamari
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp dried oregano
- ½ tsp freshly ground black pepper
- ¼ tsp fine salt
- 8 cloves garlic minced
- 3 tbsp honey divided
- 2 lbs bone-in skin-on chicken thighs
Instructions
- In a medium bowl, whisk together the balsamic vinegar, tamari, apple cider vinegar, olive oil, oregano, black pepper, salt, garlic, and 1 tablespoon honey.
- Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Remove the chicken from the refrigerator 30 minutes before cooking. Remove the chicken from the marinade, pat dry lightly, and reserve the marinade.
- For outdoor grilling, preheat the grill with direct and indirect heat zones. Grill the chicken skin side-down over medium-high heat for 2 to 3 minutes per side.
- Move the chicken to indirect heat and cook for 25 to 30 minutes until the internal temperature reaches 185°F.
- For the indoor method, preheat the oven to 400°F. Sear the chicken in a grill pan over medium-high heat for 2 to 3 minutes per side.
- Transfer the chicken to a baking dish and roast for 20 to 30 minutes until the internal temperature reaches 185°F.
- Simmer the reserved marinade with the remaining 2 tablespoons honey over medium heat until thickened into a glaze.
- Rest the chicken for 5 minutes, then brush with the balsamic glaze before serving.
Video
Notes
- Chicken thighs are most tender when cooked to 185°F.
- Pat the chicken dry before grilling for crispier skin.
- Do not marinate longer than 8 hours.
- Coconut aminos can be used instead of tamari.
- Boneless chicken thighs will cook faster than bone-in thighs.