Soy Balsamic Chicken Thighs with Asparagus
Try making one-pan soy balsamic chicken thighs with asparagus for a delicious and easy meal, . Marinate the chicken ahead of time in a mixture of balsamic vinegar and soy sauce for maximum flavor. Enjoy the tasty results with minimal clean-up.
As a lover of balsamic vinegar, I’m always looking for new ways to incorporate it into my cooking. This Soy Balsamic Chicken Thighs with Asparagus recipe is a perfect example of an easy and delicious dish that can be made with ingredients you likely already have at home.
The combination of balsamic vinegar and soy sauce is a classic and flavorful pairing that is made even better by the one-pan cooking method. I have nothing but praise for this recipe.
Soy Balsamic Chicken Thighs
Use Chicken Thighs
When making Soy Balsamic Chicken Thighs, I prefer to use bone-in chicken thighs because they stay moist throughout the long cooking time and provide the best flavor without becoming dry or greasy. If you are using boneless chicken thighs, be sure to adjust the baking time accordingly.
Balsamic Vinegar and Soy Sauce
The combination of balsamic vinegar and soy sauce used in this recipe adds a unique depth of flavor to the chicken thighs.
Balsamic vinegar is known for its sweet and tangy taste, which helps to balance out the savory umami flavor of the soy sauce. This combination creates a rich and savory sauce that perfectly coats the chicken thighs, infusing them with incredible flavor.
In addition to adding flavor, the balsamic vinegar and soy sauce also help to tenderize the chicken meat. As the chicken thighs marinate in the mixture, the acid in the vinegar and the enzymes in the soy sauce work to break down the protein in the meat, making it more tender and juicy.
Ingredients List
- Balsamic vinegar: adds a sweet and tangy flavor to the chicken
- Soy sauce: adds a savory umami flavor and helps to tenderize the meat
- Garlic: adds depth to the overall flavor of the dish
- Fresh parsley: adds a bright and fresh taste to the finished dish
- Black pepper: adds a bit of heat and depth to the flavor profile
- Melted butter or olive oil: helps to coat the chicken and asparagus for even cooking
- Bone-in chicken thighs (preferably with the skin removed): provides a juicy and flavorful protein for the dish
- Asparagus: pairs perfectly with the chicken and adds a fresh and crunchy texture to the dish.
How to make Soy Balsamic Chicken Thighs
Step 1: Marinate Chicken Thighs Ahead Of Time
If you want your chicken to be flavorful and tender, it is important to marinate the chicken thighs ahead of time. Make the marinade in the morning, then all you need to do is to cook them in the evening.
The succulent finger licking good chicken dinner is ready and the asparagus is a bonus gift!
In a ziplock bag, combine soy sauce, balsamic vinegar, garlic, Pepper, and parsley. Mix well.
Chicken thighs! I like to remove the skin to cut the amount of fat in the glaze, but you can keep it if you prefer moister chicken.
Add melted butter or olive oil to the marinade mixture and mix.
Add the chicken thighs and massage to coat them with the marinade. Marinate the chicken for at least 4 hours in the fridge. Overnight is even better.
Step 2: Baking Chicken Thighs and Asparagus
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.
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.
During the broiling process, turn the thighs to the other side to glaze evenly. Watch carefully!
Step 3: Coat the Asparagus with the glaze
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.
The chicken in this recipe gets its sweetness and tanginess from balsamic vinegar, and the garlic adds depth and richness to the flavor.
Pairing the chicken with asparagus creates a perfect balance of flavors and textures on the plate. The resulting dish is truly a delicious combination!
If you’re searching for a tasty weeknight dinner, this recipe is an excellent choice that your loved ones are sure to enjoy.
More Chicken Dinner Ideas You Might Like
Soy Balsamic Chicken Thighs with Asparagus
Ingredients
- 3 tbsp balsamic vinegar
- 4 tbsp soy sauce
- 2 tbsp garlic, finely minced
- 3 tbsp fresh parsley, finely chopped
- 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 zip 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!
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 🙂
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!
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 ?
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.
Just made this and WOW so much flavor! Thanks for this awesome recipe. I’ll definitely be making it again!
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!
Num! I like how you have Serves: 2-4…. In my family it would Serve just me 😉
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.
Will the flavor change if I am unable to marinate for 4hrs?
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.
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!
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?
I think it would come out okay. I would collect the marinade and boil to cook down, then brush on grilled chicken.
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!
Could I substitute chicken breasts & green beans?
You can. You will need to reduce the baking time in the oven.
Should I adjust the time if using boneless??
Yes, you will need less time to bake. Thanks!
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!!
I just found this on Pinterest – and I’m going to make it as soon as I go offline! This looks so delicious!!
I hope you like it! Thanks. Happy cooking!
I’m trying it with boneless pork chops tonight… hoping it tastes as good!
Hope it turns out good. Thanks.
Can you use chicken breast?
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.
delicious! everyone gobbled it up – i’m just sad there are no leftovers!!
That is great, Caroline! Too bad there was no leftover for you.
This looks so amazing. Thighs are my favourite part of chicken, they say moist when cooked
I love your recipes! I am a huge fan of Korean TV dramas and Korean food. Thank you so much for sharing!
Thanks Renee. Hope you enjoy my recipes!
I do not have balsamic vinegar at home can i replace it with the korean brown rice vinegar?
What’s the difference?
You need the Balsamic vinegar for the right flavor. Brown rice vinegar doesn’t have the right kind of the taste to cook with.
I love bone-in chicken thighs. Not only do they tend to be juicier than breasts, but they’re usually cheaper too!
You are right, Mary. Boned meats bring better taste.
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!
Balsamic vinegar and soy sauce combination is like a match made in heaven. So good together. Hope you can try it soon.
Soy sauce and balsamic really is a magical combo, isn’t it? This is a terrific dish — thanks so much.
Yes, indeed it is. I love anything with balsamic vinegar!
I made these for dinner and they were awesome! Tks for the recipe.
That is so cool, Susan. I am happy to hear that it turned out great!