Lemon, rosemary and balsamic grilled chicken thighs

Ingredients

• 3/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 cup rosemary leaves
• 3 tablespoons thinly sliced garlic
• 2 tablespoons lemon zest
• 1 tablespoon crushed red pepper flakes
• 8 chicken thigh, skin-on and bone-in
• Salt and freshly ground black pepper

You may like

Lemon feta and chives samosas

Preparation

• In a medium bowl whisk together the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Transfer the marinade to a large resealable plastic bag; add the chicken thighs to the bag and seal it.
• Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season well on all sides with salt and pepper, then place on the grill, skin side down.
• Cook the chicken about 8 to 10 minutes, turn over and continue to cook an additional 8 to 10 minutes, or until the internal temperature is 165-170 F and the juices run clear.
  
• Remove the chicken from the grill, tent with aluminum foil and let rest for 5-10 minutes before serving.

Report a mistake in the recipe text