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Introducing . . . my new favorite chicken recipe– Honey Balsamic Chicken. I’m not sure where the inspiration for this recipe came from, but it reminds me of a honey chicken wing recipe I used to make. Only this recipe is so much more satisfying because there is actual meat on the bone and there is no breading. Despite being gluten-free the skin still turns out deliciously crispy.
I love that this honey balsamic chicken recipe is versatile. I’ve used chicken leg/thigh quarters, just chicken thighs and just chicken legs. I’ve used boneless chicken thighs and bone-in chicken things with this recipe. When I use boneless thighs, I only cooked them for 30 minutes total.
I don’t see why you couldn’t cut up pieces of boneless breast meat and cook them in the glaze, as well. The glaze is versatile. And gooey. And YUMMY!
Oh, and the boys love it, too!
Honey Balsamic Chicken Recipe
4 chicken leg/thigh quarters OR 6 chicken thighs OR 8 chicken legs
4 garlic cloves, minced
2 tbsp coconut oil (olive oil or avocado oil are acceptable substitutes)
2/3 cup of honey
1/8 cup balsamic vinegar
1/4 tsp salt
Fresh rosemary sprigs or a tsp of dried rosemary
- Heat oven to 400 degrees F.
- Heat coconut oil in a pan, over medium heat and mince garlic.
- Sauté garlic in oil for 2 minutes and add honey, balsamic vinegar, and salt to the pan.
- Stir the ingredients together in the pan over medium heat until the honey has melted.
- Place the chicken quarters in a 13 X 9 baking dish and pour the glaze over the chicken. (If using orange slices for garnish, place in the bottom of the pan and put chicken quarters on top of orange slices.)
- Sprinkle with dried rosemary or lay springs of fresh rosemary on top of chicken.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove foil and continue baking for 15 minutes.
- After removing the chicken from the oven, spoon the glaze from the bottom of the dish over the top of the chicken.