Grilled Rosemary Balsamic Chicken Thighs

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup can be a cost-effective sweetener.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more concentrated and often less expensive.

Dice garlic and add it to a mason jar.

Add olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to the jar.

Rough chop fresh rosemary, then dice it into tiny bits and add to the marinade.

Put the lid on the jar and shake until well combined.

Taste the marinade and adjust seasoning if necessary.

Trim excess fat from the chicken thighs.

Season the chicken thighs with a light sprinkling of salt and pepper on both sides.

Fork the chicken thighs a few times before marinating.

Transfer chicken thighs into a gallon-sized slider bag.

Shake the marinade one final time and pour it into the bag with the chicken.

Squeeze the air out of the bag and seal it, then gently massage the chicken to distribute the marinade evenly.

Refrigerate the chicken overnight.

Heat up the grill on one side and spray it with non-stick cooking spray.

Grill the chicken with the cover down for 4 minutes on medium to high heat.

Turn the chicken pieces over and grill for another 4 minutes.

Transfer the chicken to the unheated side of the grill for indirect cooking.

Close the lid and let the chicken cook with indirect heat for about 15 minutes.

Remove the chicken from the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens