Balsamic Dijon Grilled Chicken Thighs

Ingredients

• 8 boneless skinless chicken thighs
• 1/3 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon fresh parsley, chopped, for garnish

Method

1. 1

   In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, honey, minced garlic, rosemary, salt, and pepper.

2. 2

   Place the chicken thighs in a large zip-top bag or shallow dish and pour in two-thirds of the marinade, reserving the rest for basting. Seal and refrigerate, turning once, for at least 30 minutes or up to 4 hours.

3. 3

   Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes while you preheat the grill to medium-high, about 450°F.

   15:00 · Chicken resting before grilling
4. 4

   Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

5. 5

   Grill the chicken thighs for 6 to 7 minutes per side, turning once, until grill marks form and the internal temperature reaches 165°F.

   6:00 · Grilling chicken
6. 6

   During the last 2 minutes of grilling, brush the chicken with the reserved marinade to glaze.

   2:00 · Glazing chicken
7. 7

   Transfer the chicken to a plate and let rest for 5 minutes before serving.

   5:00 · Resting chicken
8. 8

   Garnish with chopped parsley and serve warm.