Lemon, Rosemary and Balsamic Grilled Chicken Thighs

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Picture of Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe Photo: Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe
Rated 4 stars out of 5
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  • Read 25 Reviews
Total Time:
2 hr 40 min
Prep
20 min
Inactive
2 hr 0 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

Directions

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.

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Newest Ratings and Reviews

Read all 25 reviews

  • on September 21, 2012

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    got no flavor out of the marinade. better off grilling the chicken with rosemary branches and adding a balsamic-sauce post cooking.

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  • on August 20, 2012

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    SO MOIST!! I used chicken breast (cut in half and thyme because that's what I had on hand. It took a little longer to grill than I expected, so I was worried it would come out dry... but it was the most moist grilled chicken I've ever had. Definitely worth waiting the 2 hrs to marinade.

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  • on April 09, 2012

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    My family did not care for this. However, I used 1/2 the amount of rosemary the recipe called for. Maybe that was the problem.

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