Lemon, Rosemary and Balsamic Grilled Chicken Thighs

1. 1

   In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes.

2. 2

   Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.

3. 3

   Put the chicken thighs in the bag and seal it.

4. 4

   Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

5. 5

   Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.

6. 6

   Remove the chicken from the marinade and pat dry.

7. 7

   Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down.

8. 8

   Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.

9. 9

   Remove from the heat and serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.