Balsamic Butter Chicken Bites

Why You’ll Love Balsamic Butter Chicken Bites Recipe

• The tangy richness of balsamic vinegar combined with brown sugar and butter forms a luscious glaze that clings to every little bite—making each morsel both savory and sweet.

• Using boneless, skinless chicken thighs gives the dish excellent flavor and texture while keeping the cooking process quick and straightforward.

• With only about 35 minutes total time and 8 servings, it’s ideal for easy entertaining or a satisfying weeknight meal.

• It ticks a lot of diet‑friendly boxes: high in protein, gluten free, soy free, nut free and egg free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1‑inch pieces

• 2 tablespoons neutral oil (such as canola or avocado)

• ¾ teaspoon salt, divided

• 5 tablespoons balsamic vinegar

• 2 teaspoons Dijon mustard

• 2 teaspoons light brown sugar

• 2 tablespoons unsalted butter

• ½ teaspoon fresh thyme leaves

Directions

1. Position a rack in the top third of your oven and preheat the broiler. Line a large rimmed baking sheet with foil.

2. Toss the chicken pieces with the neutral oil and ½ teaspoon salt on the prepared baking sheet. Spread them out in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven and discard any excess liquid.

3. Meanwhile, in a small saucepan whisk together the balsamic vinegar, Dijon mustard, brown sugar and the remaining ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring often, until thick and syrupy—about 5 minutes. Remove from heat and whisk in the butter until fully melted and the mixture resembles a caramel sauce. Transfer this glaze to a medium bowl, reserving 1 tablespoon of it for later.

4. Add the broiled chicken pieces to the bowl with the glaze and toss until evenly coated.

5. Return the glazed chicken to the same baking sheet in a single layer. Broil again until glossy and deeply browned and a thermometer reads 165 °F (74 °C) at the thickest portion—about 3 minutes. Remove from oven, brush with the reserved 1 tablespoon glaze, sprinkle with fresh thyme and transfer to a platter to serve.

Servings and timing

• Servings: 8

• Active Time: ~35 minutes

• Total Time: ~35 minutes

Variations

• Substitute chicken breast pieces if you prefer leaner meat—just be careful to not overcook since breasts can dry out faster.

• Swap fresh thyme for rosemary or oregano for a different herbal note.

• Add a pinch of chili flakes or a dash of hot sauce in the glaze for a spicy twist.

• For a lower‑sugar version, reduce the brown sugar slightly and allow the balsamic to reduce a little longer for thicker glaze.

• Serve the bites on skewers with grilled vegetables for a finger‑food presentation.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.

• Reheating: Reheat in a pre‑heated 350 °F (175 °C) oven for about 8‑10 minutes, or until the internal temperature reaches 165 °F. To maintain crispness and glaze quality, avoid the microwave.

• Freezing: While you can freeze these, the texture of the glaze may become slightly altered. If freezing, cool completely, portion into freezer bags, freeze up to 2 months, and reheat gently in the oven.

FAQs

What type of chicken should I use?

You can use boneless, skinless chicken thighs as the recipe states—they’re flavorful and cook quickly. If you choose chicken breast, cut into similar‑sized pieces to ensure even cooking.

Can I make this recipe ahead of time?

Yes, you can broil the chicken and prepare the glaze ahead, then toss together and finish under the broiler just before serving to preserve crispness and freshness.

Can I cook this on the stovetop instead of broiler?

Yes. After browning the chicken in a skillet with oil, you can pour the glaze over and finish in the skillet over medium‑high heat until coated and cooked through. Watch closely to prevent burning.

Can I use other types of vinegar?

Balsamic vinegar is key to the sweet‑tangy flavor here. Using something like red wine vinegar or apple cider would change the character significantly; you’d likely need to adjust the sugar to match.

Is this dish gluten free?

Yes — all ingredients listed are gluten free. Just ensure your mustard and vinegar do not contain any hidden gluten ingredients.

How can I make the glaze thicker?

Allow the vinegar mixture to simmer a little longer before adding butter, so more liquid reduces. If it still seems thin once mixed, return to low heat for another minute until desired consistency.

How spicy is this dish?

The recipe as written is mild and not spicy. You can add chili flakes or hot sauce to the glaze if you prefer heat.

What’s a good side dish for this?

It pairs well with simple roasted vegetables, a crisp green salad, steamed rice or even over a toasted bun as a sandwich.

Can I double the recipe?

Yes — simply double all ingredients and use a larger baking sheet or two trays so the chicken pieces still have space. Cooking times may vary slightly.

How to know when the chicken is done?

Use an instant‑read thermometer and check the thickest piece—the internal temperature should reach 165 °F (74 °C). Also look for a glossy deep brown glaze and crisp edges.

Conclusion

This Balsamic Butter Chicken Bites recipe offers a delightful combination of flavor, convenience and versatility. Whether you’re serving it as an appetizer, main dish or wrap‑filler, the sticky glaze, juicy chicken and fresh thyme provide a satisfying result with minimal fuss. With simple ingredients and straightforward steps, it’s a great dish to keep in your rotation for weeknights or casual gatherings.