- Prep
- 10 min
- Marinate
- 3 hours minimum, refrigerated
Course: Dinner, Main CourseServings: 8 servings
The dark chocolate balsamic does double duty — it is the marinade first, then it reduces down with tomato paste into the barbecue sauce you glaze the thighs with. Chef Squirrel's Blend and smoked paprika go on as a dry rub in between.
From the Pantry
Ingredients
- 3–4 lbs. chicken thighs (about 12) — bone in or out, skin on or off, your preference
- 6 Tbsp. Squirrel Made Chef Squirrel's Blend
- 8 oz. Squirrel Made Chocolate Infused Traditional Balsamic Vinegar
- 3 Tbsp. smoked paprika
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste (from a tube, such as Cento brand)
Before You Start
- The marinade becomes the sauce in this recipe. Because it held raw chicken, it has to reach a full rolling boil before it touches cooked food.
- Chicken thighs are done at 165°F internal, measured in the thickest part away from the bone.
- Marinate in the refrigerator, not on the counter.
Cooking temperatures follow USDA Food Safety and Inspection Service guidance.
Instructions
- 1Start with a medium bowl. Add the chicken thighs, cover with the Squirrel Made Chocolate Infused Balsamic, and add the Worcestershire sauce. Place the bowl in the refrigerator and marinate for a minimum of 3 hours.
- 2Before you take the chicken out, whisk Chef Squirrel's Blend together with the smoked paprika. Set it aside for later.
- 3Preheat the oven to 375°F. A grill held at a similar temperature works too.
- 4Take the thighs out of the refrigerator. Drain and pat them dry, laying them on a sheet pan. Save the balsamic to make the sauce.
- 5Apply the spice mixture to the chicken as a rub.
- 6In a small sauce pan, pour in the balsamic and heat it on low — balsamic will caramelize and burn otherwise. Add the tomato paste, whisking until thoroughly combined.
- 7That balsamic held raw chicken, so bring the sauce to a full rolling boil before it goes anywhere near cooked food or the table. Then remove it from the heat.Food safety
- 8Cook the chicken thighs until the internal temperature reaches 165°F, measured in the thickest part away from the bone.Food safety
- 9Brush the thighs with the sauce for a glaze, or toss the thighs with the sauce in a clean bowl and serve.