Honey Ginger
Glazed Chicken
Thighs
This is the dinner that'll have everyone at the table asking for your secret. Spoiler: it's one very special bottle and about 30 minutes of your time.
If you've ever stood at the stove wondering how to make chicken thighs feel exciting again — this is your answer. One pan, a handful of pantry staples, and one bottle of our Aged Honey Ginger White Balsamic. That's really all it takes.
The glaze is sweet, a little tangy, with a ginger warmth that builds just enough to keep things interesting. And because our balsamic is made from Trebbiano grape must aged in the Modena tradition, you're getting a depth of flavor that no store-bought sauce can touch — without any extra effort on your end.
The result? Sticky, caramelized chicken with skin so golden it practically glows. The kind of dinner that makes the whole house smell incredible before anyone even sits down.
Why Bone-In Thighs?
We're big advocates around here. They stay juicy even if the oven runs a few minutes hot, the skin gets gloriously crispy under the glaze, and the bone adds flavor that boneless cuts just can't replicate. That said — boneless works great too, just pull them from the oven about 8 minutes earlier.
Our balsamic isn't just for salads. A little heat transforms it into something almost caramel-like — sticky, rich, and deeply delicious. Once you try it as a glaze, you'll never look at chicken the same way again.
— The Olive 'n Vinnie's KitchenThe key move is searing first. That initial high-heat contact builds the golden crust that holds everything together, and gives the glaze something to really cling to in the oven. Five minutes, one skillet, and you've already done the most important thing.
Featured Product
Aged Honey Ginger White Balsamic
Made from aged Trebbiano grape must and infused with real honey and ginger warmth. Versatile enough for glazes, dressings, marinades, and even cocktails. One of our most beloved white balsamics — and once you try it, you'll understand why.
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From the Olive 'n Vinnie's Kitchen
Honey Ginger Glazed Chicken Thighs
Sweet, sticky, and ready in 30 minutes — this one's a keeper.
What You'll Need
- 6 bone-in, skin-on chicken thighs
- 3 tbsp Aged Honey Ginger White Balsamic
- 2 tbsp Olive 'n Vinnie's Cobrancosa EVOO
- 2 tbsp raw honey
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp sea salt
- ½ tsp cracked black pepper
- Fresh thyme to finish
How to Make It
- Preheat oven to 425°F. Pat chicken completely dry — this is the secret to crispy skin!
- Whisk balsamic, EVOO, honey, ginger, and garlic together in a small bowl.
- Season chicken generously with salt and pepper on both sides.
- Heat an oven-safe skillet over medium-high. Sear skin-side down, 5–6 min. Don't move it — let it go golden.
- Flip, pour glaze over everything, transfer the whole pan to the oven.
- Roast 22–25 min, basting once halfway. Glaze should be dark amber and gorgeous.
- Rest 5 minutes. Scatter fresh thyme. Serve and watch it disappear.
What to Serve With It
This chicken is fantastic over roasted vegetables or next to a simple green salad. Try dressing the salad with the same Honey Ginger Balsamic thinned with a little water and EVOO — the bright acidity cuts right through the richness of the glaze and ties everything together beautifully.
Want to go all out? Coconut rice is the move. It soaks up the glaze in a way that'll make you scrape the pan clean.
White balsamics are sweeter and milder than dark — making them ideal for lighter proteins. Try this same glaze on grilled salmon or a pork tenderloin and you'll be amazed how much one bottle can do. We stock the Honey Ginger in sizes from 60ml all the way up to 750ml, so it makes a great gift too.
Come taste it first!
Stop by our Glen Ellyn store — we have 60+ tasting stations and we'd love to help you find your next favorite. No pressure, just great flavors waiting to be discovered.
449 N. Main Street, Glen Ellyn, IL 60137 · (630) 534-6457
Mon–Fri 10am–5:30pm · Sat 10am–5pm