Substitutions

• Chicken breasts: You can use boneless chicken breasts, but watch the cooking time closely because lean breast meat can dry out more quickly than thighs.
• Maple syrup: Pure maple syrup can replace the honey for a slightly deeper sweetness that still pairs nicely with balsamic vinegar.
• Fresh herbs: Fresh thyme or oregano can replace dried herbs if that is what you have, though you will generally want to use a little more.
• Red pepper flakes: A small pinch of red pepper flakes can stand in for the chili pepper and gives you an easy way to control the heat.
• Garlic paste: Prepared garlic paste can replace fresh minced garlic on nights when saving a minute matters more than pulling out the cutting board.

Variations

• Extra garlicky chicken: Add one or two additional cloves of minced garlic if your family loves a stronger savory bite.
• Sweeter balsamic chicken: Add another teaspoon or two of honey for kids or adults who prefer a softer, sweeter sauce.
• Tangier balsamic chicken: Reduce the honey slightly if you like the sharper character of balsamic vinegar to come through more clearly.
• Spicier chicken: Increase the chili pepper or add a pinch of red pepper flakes for a little more heat at the table.
• Vegetable bake: Add quick cooking vegetables around the chicken during the later part of baking so they can soak up some of the balsamic pan juices.

Tips and Tricks

• Keep the chicken in one layer: Giving each thigh its own space helps the edges brown and keeps the chicken from steaming in a crowded dish.
• Do not marinate all day: Balsamic vinegar and lemon are both acidic, so keeping the marinating time to about two hours protects the texture of the chicken.
• Mix the marinade well: Honey likes to settle, so give the sauce a thorough stir before adding the chicken.
• Use a thermometer: Checking for 165°F in the thickest part takes away the guesswork and helps you avoid overcooking the thighs.
• Save those pan juices: Spoon the sauce over the chicken before serving because that glossy mixture at the bottom of the dish is one of the best parts of the meal.
• Taste for sweetness next time: If your family likes a sweeter sauce, add a touch more honey on the next batch. If they like more tang, pull it back slightly.

Serving Ideas

• Mashed potatoes: Creamy mashed potatoes soak up the sweet balsamic pan juices and turn this into the kind of dinner everybody settles into.
• Steamed rice: A simple bowl of white or brown rice gives the sauce somewhere to go and keeps the rest of the meal uncomplicated.
• Roasted vegetables: Broccoli, carrots, green beans, or Brussels sprouts add color and a savory contrast to the honey in the chicken.
• Simple salad: A crisp green salad with a light vinaigrette keeps the plate fresh and works especially well when the weather is warmer.
• Crusty bread: A few warm slices of bread are great for catching the balsamic juices left on the plate.
• Buttered noodles: Plain noodles with a little butter make a very kid friendly side and let the chicken remain the star.

Storage and Make Ahead Tips

• Refrigerate leftovers: Let the chicken cool, then store it in an airtight container in the refrigerator for up to three or four days.
• Store with the sauce: Spoon some of the balsamic pan juices into the container with the chicken so the meat stays moist while it sits.
• Reheat gently: Warm leftovers in a covered baking dish at 350°F until heated through, or use the microwave in short intervals so the chicken does not become tough.
• Prep the marinade early: You can mix the balsamic vinegar, honey, garlic, herbs, seasonings, and lemon juice earlier in the day and refrigerate it until you are ready to cook.
• Marinate only when needed: If you want to combine the chicken with the marinade ahead of time, keep that window to about two hours because of the acidity.
• Use leftovers for lunch: Slice cold or gently reheated chicken over salad, tuck it into a wrap, or serve it over leftover rice for an easy next day meal.