Ingredients
Scale
- 2 – 21/2 pounds boneless, skinless chicken thighs
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 2 green onion, thinly sliced – optional
Instructions
- In a small bowl, mix balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add the chicken to a glass container or zip-top bag and pour the marinade over it. Add fresh herbs, cover, and refrigerate for 15 minutes to 2 hours.
- Preheat the grill to medium-high heat at about 450 degrees. Clean and oil the grates before placing the chicken on the grill. Cook for 5-6 minutes, then flip and cook for an additional 5-6 minutes until done, ensuring the internal temperature reaches 165 degrees.
- For bone-in, skin-on chicken, increase cooking time to about 10 minutes per side, checking for an internal temperature of 165 degrees before serving.
- Remove the chicken from the grill and let it rest for 5 minutes. Drizzle with balsamic glaze before serving.
- If desired, sprinkle with sliced green onion.
Notes
For best flavor, allow chicken to marinate longer before grilling if time permits.
Feel free to adjust herbs according to your taste preferences or what you have on hand.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.