About
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
Step 1 -In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice.
Step 2 -Add in the garlic, thyme, oregano, and paprika, whisking again until combined.
Step 3 -Pat the chicken dry.
Step 4 -Season the chicken with salt and pepper on both sides.
Step 5 -Add the chicken to the mixing bowl and toss to coat it with the marinade.
Step 6 -Set the chicken aside to marinate while the oven preheats or for up to 2 hours.
Step 7 -Adjust the oven so there is a rack in the middle position.
Step 8 -Preheat the oven to 425 degrees F.
Step 9 -Transfer the chicken to a baking dish or an oven-safe skillet.
Step 10 -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.
Step 11 -Serve hot!
