Balsamic Chicken

She’s dangerous, Tastebuds! The chicken is juicy, tender and coated with this sticky balsamic glaze that just make you go back for more. Also, the sauce from the chicken marinade delivers a lovely thick and tangy sauce so there’s enough to around for the family – so there’s another reason to give this recipe a try.

I like serving this with jasmine rice because I transfer the chicken to a different serving dish once it’s done baking and I throw the cooked rice in the baking dish that the chicken was in. Give that a gentle mix and loosen all that flavour into your rice. It’s delicious!

I have yet to try this recipe with a whole chicken or chicken fillets – I know it will work but I’m just unsure of the cooking time for the chicken. I ‘ll experiment and get back to you all because my curiosity has definitely gotten the better of me.

Also, feel free to add some garlic and sesame oil to the marinade if you’d like – even some ginger. I can also recommend adding freshly chopped chilli if you want that extra kick.


Balsamic Chicken

Check the recipe video below to see what the final product will be looking like!

Baked Balsamic Chicken

  • Servings: 4-6
  • Difficulty: Easy
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  • 1.5 kg chicken drums and thighs, bone-in
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/2 cup balsamic vinegar
  • Juice from 1/2 a lemon
  • 2 tbsp toasted sesame seeds, separated
  • 1/2 cup 3 tbsp water, separated
  • 1 1/2 tbsp cornstarch
  • Salt to taste


  1. Add olive oil, honey, balsamic vinegar, lemon juice and 1 tbsp toasted sesame seeds to a large bowl and add the chicken. Cover and marinate for up to 24hrs. The longer you’re able to marinate the chicken the better but with that said, I’ve previously only dipped the chicken in the marinade and then immediately started the baking process and it was still delicious.
  2. Remove the chicken from the marinade and place it in an ovenproof dish and liberally season with salt. Bake the chicken in a preheated oven for 30mins at 220 degrees Celsius/430 Fahrenheit. Set the marinating liquid in the fridge.
  3. Remove the chicken from the oven and place the half-baked chicken in a separate dish and pour the liquid released by the chicken to the marinading liquid. Return the chicken to the ovenproof dish and continue baking for another 30mins.
  4. Meanwhile, pour the marinading mixture to a medium saucepan and add 1/2 cup water and allow to simmer and reduce by 1/3rd. Once reduced, mix the cornstarch and remaining 2 tbsp water together and add that to the sauce. Turn off the heat and continue stirring until the sauce has thickened. Liberally season with salt and set aside – it will continue thickening as time passes.
  5. Remove the chicken from the oven and pour or brush some of the sauce over the chicken and bake for another 15mins or until extra sticky and to your preference.
  6. Serve in the baking dish itself or transfer to one of your choice and finish off with a sprinkle of the remaining toasted sesame seeds. You can also add sprinkle over some chopped spring onion, I was just all out.

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