Lemon, Rosemary and Balsamic Grilled Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup balsamic vinegar1/2 cup olive oil1/4 cup rosemary leaves3 tablespoons thinly sliced garlic2 tablespoons lemon zest1 tablespoon crushed red pepper flakes8 chicken thighsSalt and freshly ground black pepper
In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. 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. Remove from the heat and serve while hot.
Serving Size: 4-6 servings total
Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. 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. Remove from the heat and serve while hot.
Serving Size: 4-6 servings total
Nutritional Info Amount Per Serving
- Calories: 440.0
- Total Fat: 33.3 g
- Cholesterol: 127.5 mg
- Sodium: 390.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.7 g
- Protein: 30.4 g
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