Lemon, rosemary and balsamic grilled chicken thighs

Name: Lemon, rosemary and balsamic grilled chicken thighs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Cuisine: En
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

vote now

Main Dish

3 servings

Very Easy

40 min

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

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation25 min

Cook time15 min

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.