Crispy Chicken Thighs with Caramelized Balsamic Shallots

Cooking Time

25-30 minutes

Prep Time

10 minutes

Serving Size

4 servings

Golden, juicy, and packed with flavor — these crispy chicken thighs are a weeknight win that feels restaurant-worthy. The secret to that irresistible crunch? Wesson Vegetable Oil. Its high smoke point and neutral flavor help the chicken sear to perfection, locking in moisture while creating a beautifully crisp, golden skin. Finished with sweet, tangy caramelized shallots and a splash of balsamic, this simple dish proves that great flavor starts with the right oil.

Recipe creation by @madelineinthekitchen

CONTAINS:

Ingredients

Crispy Chicken Thighs with Caramelized Balsamic Shallots

Chicken thighs 4 -6, bone-in, skin-on.

Salt and pepper to taste.

Wesson Vegetable Oil 2 tbsp.

Shallots 3, thinly sliced.

Balsamic vinegar 2 tbsp.

Maple syrup 1 tsp (optional).

Fresh parsley to garnish.

Method

Chicken Thighs

Preheat oven to 375°F.

Pat the chicken thighs dry and season generously with salt and pepper.

Heat 2 tbsp Wesson Vegetable Oil in a large skillet over medium-high heat.

Place the chicken thighs skin-side down and cook until the skin is golden and crispy.

Flip the chicken, then transfer the skillet to a 375°F (190°C) oven and bake for 10 minutes, or until the internal temperature reaches 160°F. Remove from the oven and set aside.

Assembly Method

Reduce heat to medium and add the sliced shallots to the same skillet. Cook, stirring occasionally, until crispy and lightly browned. Add the balsamic vinegar and cook for another 2 minutes, until the shallots absorb the vinegar.

Spoon the shallots and sauce over the top. Garnish with fresh parsley and serve immediately.