Balsamic Chicken Thighs

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  0.3 cup Vinegar, Balsamic
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  2 tbsp Brown sugar
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  1 tbsp Soy Sauce, Low Sodium
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  Freshly cracked black pepper ($0.10)
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Fresh parsley for garnish (optional) ($0.25)

Instructions

1. 1Mince the garlic and whisk together with the balsamic vinegar, brown sugar, soy sauce, and freshly cracked black pepper in a bowl to form the marinade.
2. 2Place the chicken thighs in a shallow dish, pour the marinade over them, and turn to coat. Cover and refrigerate for 1–8 hours.
3. 3Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. Heat the olive oil in a large skillet over medium-high heat until shimmering. Remove the chicken from the marinade, reserving the marinade, and place the thighs in the skillet. Cook 6–8 minutes until golden brown on the bottom.
4. 4Flip the chicken thighs and pour the reserved marinade into the skillet. Reduce heat to medium and cook 12–15 minutes, basting occasionally with the pan sauce, until the internal temperature reaches 165°F at the thickest part and no pink remains.
5. 5Remove from heat and let the chicken rest 3–5 minutes while the sauce thickens slightly.
6. 6Garnish with fresh parsley if desired.
7. 7Divide the chicken thighs and pan sauce evenly into 4 airtight meal-prep containers while still warm. Refrigerate up to 4 days.