Ingredients

The following ingredients have 4 Servings
  • 2 - 21/2 pounds boneless, skinless chicken thighs
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 sprig fresh rosemary (substitute 1/4 teaspoon of dried if fresh is not available)
  • 2 sprigs fresh thyme (substitute 1/4 teaspoon of dried if fresh is not available)
  • 2 cloves garlic, minced
  • 2 green onion, thinly sliced - optional

Instruction

  • In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
  • Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
  • *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
  • Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
  • Sprinkle with sliced green onion if desired.