Balsamic Brushed Chicken Thighs

Deep Glaze, Quiet Warmth

There is something deeply satisfying about the moment balsamic meets heat — the way it thickens and darkens, turning glossy and patient against whatever it touches. Chicken thighs are the right cut for this kind of cooking: forgiving, rich, and willing to take on flavor without losing themselves. A careful hand with spice, a slow brush of reduction, and the oven does the rest. This is weeknight cooking that carries itself with a certain quiet confidence.

Ingredients

• 4 teaspoons garlic powder
• 4 teaspoons chili powder
• 4 teaspoons paprika
• 2 teaspoons Alessi Sea Salt
• 2 teaspoons Alessi Ground Black Pepper
• 8 boneless, skinless chicken thighs
• Alessi Extra Virgin Olive Oil, to taste
• 1/2 cups Alessi Traditional Balsamic Reduction

Instructions

1. Preheat broiler.
2. Combine garlic powder, chili powder, paprika, salt and pepper in a large bowl.
3. Add chicken to the bowl and toss to coat.
4. Line a baking sheet with tin foil and brush with olive oil.
5. Add chicken to baking sheet and broil 5 minutes on each side.
6. Remove chicken from oven; brush half of balsamic reduction on chicken.
7. Broil 1 minute.
8. Remove chicken from oven and turn over.
9. Brush chicken with remaining balsamic reduction.
10. Broil 1 additional minute.