Recipe Background
Midnight Chicken is coated in a glaze as dark as the night outside; that glaze is tangy, savory, and sweet with notes of garlic, citrus, and herbs ideal for draping over golden-brown seared chicken. In other words, it's a glaze that combines sunny brightness with depth. Midnight Chicken is fatty and fabulous, the kind of meal you dream about, especially when there are leftovers in the fridge!
Midnight Chicken is coated in a glaze as dark as the night outside; that glaze is tangy, savory, and sweet with notes of garlic, citrus, and herbs ideal for draping over golden-brown seared chicken. In other words, it's a glaze that combines sunny brightness with depth. Midnight Chicken is fatty and fabulous, the kind of meal you dream about, especially when there are leftovers in the fridge!
Ingredients
For the marinade:
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic glaze
- 1 tablespoon tomato paste
- 1 teaspoon honey
- juice of 1 lemon
- 4-5 large garlic cloves minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
For the chicken:
- 8 chicken thighs boneless and skinless
- kosher salt to taste
- pepper to taste
Directions
- In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice.
- Add in the garlic, thyme, oregano, and paprika, whisking again until combined.
- Pat the chicken dry.
- Season the chicken with salt and pepper on both sides.
- Add the chicken to the mixing bowl and toss to coat it with the marinade.
- Set the chicken aside to marinate while the oven preheats or for up to 2 hours.
- Adjust the oven so there is a rack in the middle position.
- Preheat the oven to 425 degrees F.
- Transfer the chicken to a baking dish or an oven-safe skillet.
- Roast on the center rack until the chicken is fully cooked, registering 165 degrees F when checked with a meat thermometer, about 25-30 minutes.
- Serve hot!
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