Ingredients:

  • 680g (1.5 lbs) chicken thighs
  • 120ml (1/2 cup) balsamic vinegar
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup fresh basil ribbons

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crisp crust. Season both sides generously with sea salt and cracked black pepper.
  2. In a small mixing bowl, whisk together the balsamic vinegar, honey, minced garlic, and Dijon mustard until the mixture is emulsified and smooth.
  3. Heat 2 tablespoons of extra virgin olive oil in a large skillet (preferably cast-iron) over medium-high heat until shimmering. Place the chicken in the pan skin-side down.
  4. Cook 6 minutes until the skin is golden and releases easily from the pan. Flip the chicken pieces over.
  5. Cook 4 minutes until the second side is browned.
  6. Pour the prepared balsamic glaze mixture into the pan. Reduce the heat to medium.
  7. Spoon the simmering sauce repeatedly over the chicken as it reduces. Cook 5-7 minutes until the sauce coats the back of a spoon and the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove from heat and let the chicken sit in the pan for 3 minutes before serving.
  9. Garnish with fresh basil ribbons before serving. The aroma should be bright and herbal.