These Balsamic Butter Chicken Bites Are Crispy and Sticky Sw

• total time: 15 minutes

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons canola oil

3/4 teaspoon salt, divided

5 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons light brown sugar

2 tablespoons unsalted butter

1/2 teaspoon fresh thyme leaves

Directions

Position rack in top third of oven; preheat broiler. Line a large rimmed baking sheet with foil.

Toss chicken, oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated. Arrange in a single layer, leaving space between each piece. Broil until lightly browned, about 7 minutes. Remove from oven; discard any excess liquid.

Meanwhile, whisk vinegar, mustard, brown sugar and the remaining 1/4 teaspoon salt in a small saucepan; bring to a boil over high heat. Reduce heat to medium; simmer, stirring often, until thick and syrupy, about 5 minutes. Remove from heat. Whisk in butter until completely melted and the mixture resembles a caramel sauce. Transfer the mixture to a medium bowl, reserving 1 tablespoon for later use. Add the chicken to the balsamic mixture in the medium bowl; toss until evenly coated.

Arrange the chicken mixture in a single layer on the same baking sheet. Broil until glossy and deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 3 minutes. Remove from oven; brush with the reserved 1 tablespoon balsamic mixture. Transfer to a platter and sprinkle with thyme.

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