1-Start: Start by prepping your ingredients to make the process smooth. Pat the 8 boneless, skinless chicken thighs dry and season them with kosher salt and black pepper to taste. This step helps the flavors stick and ensures even cooking later.

2-Next: Next, mix together the marinade in a bowl: combine 1/4 cup olive oil, 3 tablespoons balsamic glaze, 1 tablespoon tomato paste, 1 teaspoon honey, and the juice of 1 lemon. Add in 4 to 5 large minced garlic cloves, 1 tablespoon fresh thyme, 1 teaspoon dried oregano, and 1/2 teaspoon sweet paprika for that extra depth.

3-Toss: Toss the chicken in this marinade to coat it thoroughly, then let it sit for a bit or refrigerate it for deeper flavor. For the cooking part, preheat your oven to 425°F and bake the chicken for 25 to 30 minutes, until it reaches an internal temperature of 165°F. Using a meat thermometer is a great tip to check doneness and avoid overcooking.

4-If you prefer adjusting for chicken breasts, reduce the time to about 18 minutes and cover them initially to keep them moist. The total cook time is around 25 minutes, making this ideal for busy nights. Once done, serve it up and enjoy the tangy sweetness that comes from the balsamic glaze.

5-If you’re using a stovetop instead of the oven, cook on medium heat and stir regularly to prevent burning. This method works well but may need extra attention. For more ideas on quick meals, try our refreshing strawberry milkshake recipe as a fun side or dessert option.