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You are here: Home > Archives > Recipes > Western Recipes > Main Dishes > Soy Balsamic Chicken Thighs with Asparagus

Soy Balsamic Chicken Thighs with Asparagus

September 29, 2014 by Holly Ford 41 Comments

Soy Balsamic Chicken

Soy sauce paired with Balsamic vinegar…, you already know how good they are together.

I am a huge balsamic vinegar lover and always trying to use in many different recipes.  This Soy Balsamic Chicken Thighs with Asparagus recipe is a dish that you can easily make at home with ingredients that you might already have in your kitchen. Sweeeet~!

 

Soy Balsamic glazed chicken

I like to use chicken thighs with bones because they stays moist in the long cooking time and brings the best flavor without going dry or greasy.

Just prepare the marinade in the morning and cook them in the evening. The succulent finger licking good chicken dinner is ready and the asparagus is a bonus gift!

 

tutorial-2In a ziplock bag, combine soy sauce, balsamic vinegar, garlic, Pepper, and parsley. Mix well.

 

tutorial-4

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

 

tutorial-3

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

 

tutorial-6

Add the chicken thighs and massage to coat them with the marinade. You want these guys to be marinaded for at least 4 hours in the fridge. Overnight is even better.

 

tutorial-7

Place the on the baking pan lined with foil (for easy clean-up afterward). I 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 I won’t bother.

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

 

Balsamic Chicken Thighs

Then I 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. Turn the thighs to the other side during the broiling to be glazed evenly. Watch carefully!

 

 

Balsamic Chicken Thighs

Here is the finished dish of tonight’s dinner for my family. I just tossed the asparagus to coat with the delicious glaze on the bottom of the pan.

 

Soy Balsamic Glazed chicken

Even without any added sugar, the chicken is finger licking sweet and tangy, and the garlic brings the “it” factor of the entire flavor of balsamic. Of course, the asparagus is just perfect to partner the chicken on my plate, too. Yum!

Start your weeknight with a delicious chicken dinner! Your loved ones will be so happy!

 

BK-Lg signature

 

 

 

 

Balsamic Soy Glazed Chicken

Soy Balsamic Chicken

Soy Balsamic Chicken Thighs with Asparagus

Holly Ford
5 from 1 vote
Print Recipe Pin Recipe
Servings 2 -4

Ingredients
  

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

Instructions
 

  • In a ziplock 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.
  • Preheat oven to 400˚F. Place chicken thighs and the marinade on a baking pan (I like to line with foil for an easy cleanup after). Bake for 30 minutes or until the chicken is fully cooked.
  • Take the chicken out of the oven. Switch the oven setting from baking to broiling.
  • 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.
  • Take out the pan and coat the chicken and the asparagus with the remaining glaze on the pan. Serve hot!

 

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Filed Under: Archives, Main Dishes, Recipes, Western Recipes Tagged With: Asparagus, Balsamic Vinegar, Chicken

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Comments

  1. Susan says

    September 30, 2014 at 6:21 am

    I made these for dinner and they were awesome! Tks for the recipe.

    Reply
    • Holly says

      October 1, 2014 at 1:18 pm

      That is so cool, Susan. I am happy to hear that it turned out great!

      Reply
  2. [email protected] Riffs says

    September 30, 2014 at 8:48 pm

    Soy sauce and balsamic really is a magical combo, isn’t it? This is a terrific dish — thanks so much.

    Reply
    • Holly says

      October 1, 2014 at 1:17 pm

      Yes, indeed it is. I love anything with balsamic vinegar!

      Reply
  3. Sarah @ Savoring Spoon says

    October 1, 2014 at 5:49 pm

    Holly, this looks amazing! I love balsamic vinegar too, but haven’t tried it with soy sauce on a meat dish. I think this post may have just convinced me!

    Reply
    • Holly says

      October 6, 2014 at 9:08 am

      Balsamic vinegar and soy sauce combination is like a match made in heaven. So good together. Hope you can try it soon.

      Reply
  4. Mary Frances says

    October 2, 2014 at 4:07 pm

    I love bone-in chicken thighs. Not only do they tend to be juicier than breasts, but they’re usually cheaper too!

    Reply
    • Holly says

      October 6, 2014 at 9:05 am

      You are right, Mary. Boned meats bring better taste.

      Reply
  5. Junie says

    October 2, 2014 at 8:53 pm

    I do not have balsamic vinegar at home can i replace it with the korean brown rice vinegar?
    What’s the difference?

    Reply
    • Holly says

      October 6, 2014 at 9:04 am

      You need the Balsamic vinegar for the right flavor. Brown rice vinegar doesn’t have the right kind of the taste to cook with.

      Reply
  6. Renee says

    October 3, 2014 at 9:37 pm

    5 stars
    I love your recipes! I am a huge fan of Korean TV dramas and Korean food. Thank you so much for sharing!

    Reply
    • Holly says

      October 6, 2014 at 9:01 am

      Thanks Renee. Hope you enjoy my recipes!

      Reply
  7. Chichi says

    October 23, 2014 at 4:26 am

    This looks so amazing. Thighs are my favourite part of chicken, they say moist when cooked

    Reply
  8. caroline k says

    November 2, 2014 at 10:39 pm

    delicious! everyone gobbled it up – i’m just sad there are no leftovers!!

    Reply
    • Holly says

      November 4, 2014 at 9:04 am

      That is great, Caroline! Too bad there was no leftover for you.

      Reply
  9. Jamie says

    January 28, 2015 at 10:58 am

    Can you use chicken breast?

    Reply
    • Holly says

      January 29, 2015 at 8:18 am

      Yes, you can. You might need to adjust baking time accordingly to not to over-bake. Chicken breast is very lean and might be a little drier than the thigh meat.

      Reply
  10. jaime says

    March 19, 2015 at 9:13 am

    I’m trying it with boneless pork chops tonight… hoping it tastes as good!

    Reply
    • Holly says

      March 19, 2015 at 10:09 pm

      Hope it turns out good. Thanks.

      Reply
  11. Cecile @ My Yellow Farmhouse says

    March 30, 2015 at 12:01 pm

    I just found this on Pinterest – and I’m going to make it as soon as I go offline! This looks so delicious!!

    Reply
    • Holly says

      April 1, 2015 at 6:57 am

      I hope you like it! Thanks. Happy cooking!

      Reply
  12. Nedine says

    April 6, 2015 at 10:29 am

    I just made this for the first time over the weekend and it was incredible!! I also made a glaze out of the soy sauce and balsamic vinegar stove top to put on top of the rice and it was incredible! Such an easy, delicious dinner. Thank you!!

    Reply
  13. Janine Grossman says

    April 17, 2015 at 6:31 pm

    Should I adjust the time if using boneless??

    Reply
    • Holly says

      April 17, 2015 at 7:46 pm

      Yes, you will need less time to bake. Thanks!

      Reply
  14. patricia may says

    May 19, 2015 at 6:08 pm

    Could I substitute chicken breasts & green beans?

    Reply
    • Holly says

      May 20, 2015 at 6:40 am

      You can. You will need to reduce the baking time in the oven.

      Reply
  15. Laura says

    August 29, 2015 at 10:22 am

    Thank you for this recipe! It was so easy, yet super tasty. My family (adult children and spouses) thought I’d outdone myself. I made it for a dinner party for 12 the next week. Loved it!

    Reply
  16. Meagan says

    September 3, 2015 at 1:25 pm

    I am thinking of trying this recipe over the weekend, but wanted to know if you think it’d come out OK on a grill instead of baking in the oven?

    Reply
    • Holly says

      September 3, 2015 at 6:03 pm

      I think it would come out okay. I would collect the marinade and boil to cook down, then brush on grilled chicken.

      Reply
  17. Amanda says

    September 27, 2015 at 8:37 pm

    This recipe is now in our normal rotation. Easy for a weeknight meal, but also wows dinner guests. So, so, so delicious. Can’t wait to try more of your recipes. Thank you so much!

    Reply
  18. Tasha says

    January 6, 2016 at 4:13 pm

    Will the flavor change if I am unable to marinate for 4hrs?

    Reply
    • Holly says

      January 6, 2016 at 5:44 pm

      The longer you marinade, the deeper the flavor will penetrate to the meat. If you have less then 4 hrs, it will still taste alright.

      Reply
  19. Janet Bradley says

    February 23, 2016 at 3:48 pm

    To: Nedine says
    April 6, 2015 at 10:29 am

    I just made this for the first time over the weekend and it was incredible!! I also made a glaze out of the soy sauce and balsamic vinegar stove top to put on top of the rice and it was incredible! Such an easy, delicious dinner. Thank you!!

    REPLY: How did you make the glaze. I like alot of sauces did you just double the recipe? Thanks a milllion.

    Reply
  20. Cali says

    February 25, 2016 at 1:06 pm

    Num! I like how you have Serves: 2-4…. In my family it would Serve just me 😉

    Reply
  21. Amina says

    April 19, 2016 at 3:02 pm

    I just made these and they were awesome!!! I love baking sweets but I don’t usually cook lunch or dinner, and I liked this recipe because it wasn’t complicated and I had a feeling that the flavours would turn out great together, and they did!

    Changes I did:
    – I did not marinate them (lack of time and lack of reading the recipe up front)
    – I broiled them for 35 min

    I feel like a cook!

    Reply
  22. Maddy says

    May 13, 2016 at 12:13 am

    Just made this and WOW so much flavor! Thanks for this awesome recipe. I’ll definitely be making it again!

    Reply
  23. Ana says

    December 21, 2016 at 1:09 am

    Hiii… This looks awesome and i am goin to make it for christmas dinner.. but i have 1 question i dont have a broiling option.. what do i do in that case..

    Apprecitae ur quick reply as i need to do this in 2 days ?

    Reply
    • Holly says

      December 22, 2016 at 6:04 pm

      You can try bake them in high temerature first. Collect the leftover marinade and the juice that runs in the pan, then boil to thicken. Brush over the baked chicken and serve.

      Reply
  24. Rebecca says

    July 10, 2017 at 9:58 am

    Hi from Canada! Just letting you know that I made these in 2015 and I searched through my Bookmarks for a while to find this recipe again and I’m making it again tonight! Thanks for sharing it!

    Reply
  25. Leah a says

    April 28, 2019 at 8:09 pm

    I have made this dozens of times (not an exaggeration) for my family. This is my go to when I don’t want to make a grocery list or spend hours in the kitchen. I usually have all the ingredients at home and only have to pick up chicken. I’ve been using chicken tenders with this as I prefer them to thighs. I cook them for 16 min at 400 F and broil for 4 min (after flipping over). Turns out amazing every single time and everyone loves it! Thanks for the recipe 🙂

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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