Fig Balsamic Glazed Chicken is an impressive chicken dinner recipe fit for weeknights and gatherings alike. Chicken thighs are baked in a sweet and tangy fig balsamic glaze with herbs, resulting in tender, flavorful meat that falls off the bone.
Make fig balsamic glaze - In a saucepan, melt butter on low-medium heat. Add shallot and cook until translucent, about 4-5 minutes. Add garlic, rosemary, thyme, and cook for 1 minute. Then stir in fig preserves and balsamic vinegar and turn up to medium heat. Cook until the mixture boils, then turn down the heat. Let the mixture simmer and occasionally stir.
Season and glaze chicken thighs - While the sauce cooks, place the chicken in a large baking dish. Season with kosher salt and black pepper. Remove the glaze from the heat and give it one more stir. Add a spoonful of glaze on each chicken thigh and smooth over with the back of the spoon.
Cook the chicken in the oven - Place in the oven on the middle rack and cook for 35-40 minutes, or until the internal temperature is 165°F and the juices run clear.
Notes
Storage - Store the cooked chicken in an air-tight container for up to 2 days. To reheat, allow the chicken to temper for 15 minutes. Place on a sheet pan or in a baking sheet and warm at 350 degrees Fahrenheit for 10 minutes or until warmed.
For tender chicken, let the chicken temper for 15 minutes before cooking. This will allow the chicken to cook evenly and quickly.