Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup rosemary leaves
- 3 tablespoons thinly sliced garlic (or mashed with a garlic masher)
- 2 tablespoons lemon zest (fresh lemon or lemon juice work as well)
- 1 tablespoon crushed red pepper flakes
- 8 chicken thighs (skin or skinless)
- Salt and freshly ground black pepper
Instructions
In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest, salt (to taste) and red pepper flakes. Whisk to combine and place in a 1-gallon resealable food storage plastic bag. Place the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
OVEN PREPARATION: Preheat oven to 400F. Remove the chicken from the marinade. Season the chicken well on all sides with salt and pepper, then place on an oven rack skin side down and cover loosely with aluminum foil. Cook the chicken about 12-15 minutes, turn over, poor marinade on top of the chicken and continue to cook an additional 12-15 minutes, or until the chicken is cooked through (might need to turn over for an additional 10 mins - make sure to add marinade when turning). Remove from the heat and serve while hot.
-OR-
GRILL PREPARATION: Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken 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 chicken is cooked through. Remove from the heat and serve while hot.