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PREP
COOK
INACTIVE
5 min
15 min
30 min
TOTAL TIME
50 min
COOKING METHOD(S):
Grill
Balsamic Is More Than a Marinade
Chicken thighs are made for the grill. They have enough fat to stay juicy over high heat, and the uneven edges pick up the charred bits that make grilled chicken worth making. Balsamic vinegar adds tang and just enough sweetness to caramelize, while garlic and herbs keep the marinade firmly on the savory side. This is a dependable warm-weather protein that can anchor dinner one night and turn into salads, sandwiches or bowls if you plan to grill extra.
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Balsamic-Herb Grilled Chicken Thighs
CATEGORY:
Mains
SERVINGS
4
+
-
SERVING SIZE
4 oz (raw weight)
INGREDIENTS
1 lb
Boneless Skinless Chicken Thighs
1/3 cup
Balsamic Vinegar
2 Tbsp
Light Olive Oil
2 tsp
Dijon Mustard
4
Garlic Cloves (minced)
1 Tbsp
Fresh Rosemary (chopped)
1 Tbsp
Basil (chopped)
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1 Tbsp
Balsamic Vinegar (for finishing)
INSTRUCTIONS
Whisk the balsamic vinegar, olive oil, Dijon, garlic, rosemary, basil, salt and pepper together.
Add the chicken and marinate for 30 minutes to 6 hours in the refrigerator.
Preheat the grill to medium-high and oil the grates.
Grill the chicken until nicely charred and 165°F in the thickest part, turning once.
Rest for 5 minutes, then drizzle with the finishing balsamic before serving.
