1-Making the Marinade: First, whisk together the extra virgin olive oil, balsamic glaze, tomato paste, honey, and lemon juice in a bowl. Add the minced garlic, fresh thyme, dried oregano, and sweet paprika, then mix until it’s thick and well combined. This step builds the base of flavors that make the chicken so tasty.

2-Preparing and Marinating the Chicken: Next, pat the boneless, skinless chicken thighs dry and season them generously with kosher salt and black pepper on both sides. Toss the chicken in the marinade to coat it fully, then cover and refrigerate for 2 to 4 hours for the best taste. If you’re in a rush, you can let it sit at room temperature for a short while.

3-Baking the Chicken: Preheat your oven to 425 degrees Fahrenheit, with the rack in the middle. Transfer the marinated chicken to a baking dish or heat-safe skillet and bake for 25 to 30 minutes, until it reaches an internal temperature of 165 degrees Fahrenheit. Remember, honey helps balance the acidity, so don’t skip it for that perfect sweet touch.

4-Resting and Serving: Once done, let the chicken rest before you serve it. This allows the juices to settle, making each bite even more delicious. Always use a meat thermometer to check that it’s safely cooked at 165°F.