Balsamic Glazed Chicken with Garlic Quinoa

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This recipe utilizes a quick and flavourful marinade to take chicken thighs to the next level. Garlic infused quinoa makes an excellent accompaniment.

Time 1 hr
Servings 4
Difficulty Easy





  • ½ cup Balsamic vinegar
  • 2 tbsp Honey
  • tbsp Dijon mustard
  • 3 cloves Garlic, minced
  • to taste Salt
  • to taste Black pepper, freshly ground
  • lb Chicken thighs, boneless and skin-on
  • 1 tbsp Olive oil , extra virgin


  • 1 tbsp Olive oil , extra virgin
  • 1 onion Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Quinoa, rinsed and drained
  • 2 cups Stock, chicken or vegetable
  • ¼ tsp Salt


  • Preheat oven to 220°C / 425°F.
  • In a large bowl, combine balsamic vinegar, honey, mustard, garlic, salt and black pepper. Add chicken thighs and toss to coat. Marinate in fridge for at least 20 minutes and up to 1 hour.
  • In a large skillet, heat olive oil over medium-high heat. Add chicken and sear, skin side down, about 2 minutes per side.
  • Transfer to oven, along with any remaining marinade. Cook until chicken thighs reach an internal temperature of 75°C / 165°F, about 20 minutes.
  • In a large pot or Dutch oven, heat olive oil over medium heat. Add yellow onion and saute until softened, about 3 minutes; add garlic and continue sautéing for another 30 seconds.
  • Add quinoa, stock and salt to pot and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 15 minutes.
  • Remove chicken from the oven and serve with garlic quinoa.


  • Alternatively, you can use water instead of stock to cook the quinoa, or half and half also works
  • Alternatively, you can use chicken breasts but cooking times will vary