Baked Chicken Thighs Caprese Style

 
caprese chicken thighs.jpg
 
 

I am slowly starting to fall in love with chicken thighs. Now that I have had boneless, I am even more of a fan. They come out so juicy and require minimal prep. You can marinate them a bunch of different ways or simply just use salt and pepper. Of course, they are a great Sunday dinner addition. They are usually cheaper than chicken breasts and come out of the oven beautifully. Look out Sunday dinner I am coming for you!

Baked Chicken Thighs Caprese Style

ingredients

  • 1 lbs boneless skinless chicken thighs

  • 1 1/2 lb cherry tomatoes

  • 1/2 cup red onion, sliced

  • 8 oz fresh mozzarella balls (ciliegene)

    Balsamic Basil Sauce

  • 1 tbsp balsamic vinegar

  • 1/4 cup olive oil

  • 1/2 tsp honey

  • 1 1/2 cup of fresh basil leaves, packed

marinade

  • 1/2 c olive oil

  • 1/4 c balsamic vinegar

  • 2 Tbsp garlic, chopped

  • 1/2 Tbsp dry basil

  • 1/2 Tbsp honey

  • 1/2 tsp kosher salt

  • 1/2 black pepper

instructions

  1. In a medium sized bowl prepare your marinade. Whisk together the marinade ingredients. Add the chicken thighs to a large ziploc bag. Pour they marinade on top and seal the bag. Then massage marinade into the chicken to make sure it is coated. Place in the refrigerator for one hour.

  2. Remove the chicken from the fridge to come to room temperature. Preheat your oven to 425 degrees.

  3. Meanwhile, place the cherry tomatoes in a large ceramic baking pan or pyrex. Along with the sliced onion.

  4. Place the chicken thighs on top of the cherry tomatoes. Place in the preheated oven for about 25-30 minutes. Or until the juices run clear and the chicken registers 160 degrees.

  5. Remove from the oven and place the mozzarella balls around the chicken. Cover with aluminum foil for 10 minutes and let it sit so the chicken retains its juices and the mozzarella melts a bit.

  6. Top with balsamic basil sauce and serve.

Balsamic Basil Sauce

  1. Add the basil, honey, olive oil, and balsamic vinegar to a food processor. Or a small blender. Pulse until the mixture is combined, it doesn’t have to be super thin, more like the consistency of pesto.

RECIPE NOTES:

 
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