Balsamic Fig-Jam Chicken Thighs
This Balsamic Fig-Jam Chicken Thighs recipe is a perfect blend of sweet and savory with a crispy skin and luscious glaze—easy and impressive for any dinner!
Servings: 4 servings
Ingredients
- 4 pieces chicken thighs skin-on
- 1 cup balsamic vinegar
- 1/2 cup fig jam
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper. Set aside.
- In a small bowl, whisk together balsamic vinegar, fig jam, and minced garlic until smooth and well blended.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook undisturbed for 6-7 minutes until skin is golden brown and crispy. Flip and cook another 4-5 minutes on the other side.
- Pour the balsamic fig glaze over the chicken. Reduce heat to medium-low and simmer for about 10 minutes, spooning glaze over chicken occasionally to keep moist and flavorful.
- Check that chicken is cooked through (internal temperature 165°F/74°C), remove from heat, garnish with fresh thyme, and serve immediately.
Equipment
- Large Skillet
- Small Bowl
Notes
- Dry chicken skin thoroughly before cooking to ensure crispiness.
- Cook glaze on medium-low heat to avoid burning the sugars in fig jam.
- Let chicken rest after cooking to retain juices and tenderness.
- Use boneless chicken thighs to reduce cooking time but watch to prevent drying out.
- Substitute fig jam with apricot or peach preserves for a different fruity twist.