Tender, juicy chicken thighs and drumsticks coated in a sweet and tangy honey balsamic glaze, then roasted until perfectly caramelized — this dish is incredibly simple and flavorful. It’s the kind of dinner I can count on when I want something comforting without much fuss.
Why You’ll Love This Recipe
I love this honey balsamic glazed chicken for how easily it comes together. The glaze takes just seconds to whisk up, but once it bakes onto the chicken, it creates a deep, rich flavor that tastes like I spent hours in the kitchen. It’s great for weeknights, yet elegant enough to serve for guests. I also enjoy how customizable it is — whether I’m using thighs, drumsticks, or even chicken breasts, the result is always juicy and satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅓ cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Salt and pepper, to taste
3 pounds chicken thighs and drumsticks (skin‑on preferred, but skinless also works)
directions
I start by preheating the oven to 475°F (≈ 246°C).
Then I line a large, rimmed baking sheet with foil or parchment paper for easy cleanup.
I arrange the chicken pieces on the sheet, seasoning them evenly with salt and pepper.
In a small bowl, I whisk together the honey, balsamic vinegar, and thyme until combined.
I drizzle a bit of the glaze over each piece and use a brush to coat them evenly.
I roast the chicken for 20 to 25 minutes, brushing on more glaze two more times during roasting.
Once they’re cooked through and caramelized, I remove them from the oven and serve immediately, spooning any pan juices over the top.
Servings and timing
Servings: 6
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 25–30 minutes
Variations
I sometimes swap out the thighs and drumsticks for bone-in chicken breasts, though I find that dark meat stays juicier and more flavorful. Fresh rosemary or oregano can be used instead of thyme for a different herby profile. When I want a bit of spice, I like to add a pinch of red pepper flakes to the glaze. For a citrusy twist, a splash of orange juice in the glaze works wonderfully.
storage/reheating
Leftovers store well in an airtight container in the refrigerator for up to 4 days. I reheat the chicken in the oven at 350°F (175°C) for about 10–15 minutes or until warmed through. The glaze reactivates beautifully with a quick brush of reserved sauce or pan drippings. I avoid microwaving when possible, since it can make the skin lose its crispiness.
FAQs
How do I know when the chicken is fully cooked?
I always check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should also run clear when pierced.
Can I make this with boneless chicken?
Yes, I can use boneless thighs or breasts, but I reduce the cooking time slightly to avoid drying out the meat. The glaze still works just as well.
What sides go well with honey balsamic chicken?
I like to pair it with roasted vegetables, mashed potatoes, or a simple salad. The glaze is so flavorful that even plain rice or couscous makes a great companion.
Can I prep the chicken ahead of time?
Absolutely. I sometimes season and glaze the chicken earlier in the day, then store it covered in the fridge. When it’s time to cook, I just let it come to room temperature before baking.
What if I don’t have balsamic vinegar?
If I’m out of balsamic, I’ll use apple cider vinegar or even red wine vinegar with a touch of brown sugar to balance the flavor.
Conclusion
This honey balsamic glazed chicken is one of my favorite go-to meals — rich in flavor, quick to prepare, and always a crowd-pleaser. Whether I’m feeding family or guests, it never fails to impress with minimal effort. Once I try it, it’s hard not to add it to the regular dinner rotation.
