Crisp-Skinned Chicken Thighs with Aperol-Balsamic Glaze

Name: Crisp-Skinned Chicken Thighs with Aperol-Balsamic Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb, bone-in, skin-on chicken thighs; 2 tbsp Aperol; 1 tbsp balsamic vinegar; 1 tsp honey; 2 cloves, minced garlic; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Tender chicken thighs with a glossy, tangy-sweet glaze that balances Aperol's bitterness with balsamic's richness.

Cuisine: Italian

Category: Chicken

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

1 lb, bone-in, skin-on chicken thighs
2 tbsp Aperol
1 tbsp balsamic vinegar
1 tsp honey
2 cloves, minced garlic
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place thighs skin-side down and cook for 8-10 minutes until skin is deeply golden and crisp.
Step 2: Flip thighs and cook for 6-8 minutes more until internal temperature reaches 165°F. Transfer to a plate.
Step 3: Add 2 tbsp Aperol, 1 tbsp balsamic vinegar, 1 tsp honey, and 2 minced garlic cloves to the skillet. Simmer for 3-4 minutes until reduced by half and slightly syrupy.
Step 4: Return chicken to skillet, coating with sauce, and cook for 2 minutes to absorb flavors.