Lemon, Rosemary and Balsamic Grilled Chicken Thighs

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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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This was a great chicken marinade. Marinaded and grilled as directed. Juicy and tender and full of flavor. Another do over.

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this is an awesome recipe! I had the grill turned up a little too high and the outsides of the thighs were black, but it did not deter from the taste one bit. The crusty exterior was great, and the inside was still tender and juicy! My family has already requested this again.

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another hit in my house!! great flavor
thank you

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I was pleasantly surprised by the great flavor of this recipe. I am on a low carb diet, so am always searching for different chicken recipes...this was different, and we all liked it, even my teen boys! We will put this in our 'monthly makers' file~

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My husband thought these were the BEST chicken thighs I have ever made. (Me too! I cook a different meal every night and plan my meals 30 days out without repeating. He has asked me to put these on the calendar at least twice a month moving forward!
I used bone-in thighs and it took quite a bit longer for grill time. Also - I reserved about 1/4 cup of the marinade before I put in the chicken - this way I was able to use it for basting. Fantastic cold the next day too!

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OMG! I love balsamic vinegar and this recipe rocks! I made this using drums and did it on my stovetop in a cast iron skillet..after browning, I turned down the heat and simmered about 20 minutes...yum yum yum..was so soft and delicious! Thanks EL!

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Was excellent. I cooked it in a cast iron skillet and added the marinade at the end to soak up the juices in the pan. Yummy!

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I found the balsamic sauce to be overwhelming in the dish. Just ok for me, nothing special.

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I threw a ripe half lemon into this marinade after juicing, rather than using zest. It was so, so, so delicious. When you're grilling, let the balsamic caramelize really well on both sides. Keep salt/peppering each time you flip over the pieces. The pepper really adds something. It was de-lic-ious. I used boneless, skinless breasts chopped into pieces too. Didn't get much of the red pepper flakes in the flavor though, but the sweetness of the balsamic vinegar along with the earthy rosemary and garlic really make up the flavor. I guess that's why I kept going heavy on the pepper.