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Lemon, Rosemary and Balsamic Grilled Chicken Thighs Recipe

Lemon, Rosemary and Balsamic Grilled Chicken Thighs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on December 15, 2010

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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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  • on November 12, 2010

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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.

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  • on September 24, 2010

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    I made this marinade with "stir fry chicken" basically chicken breasts cut up into smaller pieces, anyways I marinated the chicken over night for about 24 hours and the flavor was incredible! The chicken was added to a couscous dish and was supposed to serve as the protein side of the dish but it served as the star! SO EASY AND DELICOUS. I highly recommend this dish to everyone!

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  • on August 08, 2010

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    Everything I cook this for my roomate, she raves. It is truly delicious and simple. give this recipe a chance. I also added a touch of lemon juice to the marinade as well. you can also marinate it for a full 24 hours if you like. Incredible, easy and will be sure to impress guests.

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  • on June 20, 2010

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    I was told by my better half that I "outdid myself" with this meal. I followed the recipe to a tee except I used boneless-skinless thighs. They turned out wonderful. All the flavors were there. This is going in the rotation for future meals...definitely!

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  • on June 08, 2010

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    i have not griell chicken thighs like the chef emeril legusse, these is my first
    comment, becuse i just became a member to the food network, however
    i was viewing the program and they look very tasty. I WILL START COOKING
    AS SOON AS POSSIBLE, I LOVE TOO BBQ I HAVEN"T TASTE THEM
    BUT I WILL .


    SINCERLY , JERRY RODRIGUEZ

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  • on January 30, 2010

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    Excellent, skinned the chicken and used half the balsalmic vinegar and
    half the lemon. Can't say enough how delicious this was.

    Scott
    Lincoln, NE

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  • on September 29, 2009

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    I read the previous/posted reviews and agree and disagree with some. My husband made this dish last week after I found it on the Food Network site (looking for some other way to do chicken. He marinated the chicken overnight, BUT we only used four thighs -- with skin on and bone in -- and he used the full recipe for a marinade for eight.

    This is one of the best ways we have ever cooked the thighs and I recommend everyone try it with a little more marinade, all the skin for grilling, and the bone for keeping it moist when grilling.

    I love this recipe and we will definitely make it again. And I hope that those who tried it and were not impressed try it again ... just give it a chance because it's good.

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  • on July 08, 2009

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    This was a great dish. I actually marinated the chicken thighs for 24 hours, because I was unable to make it home for dinner so they marinated in the fridge overnight. I used boneless skinless chicken thighs and they worked great.

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  • on June 20, 2009

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    I removed the skin from the thighs and used cayenne pepper instead of red pepper flakes. It was perfect! Yum!

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