Lemon, Rosemary and Balsamic Grilled Chicken Thighs

Name: Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 3/4 cup balsamic vinegar; 1/2 cup olive oil; 1/4 cup rosemary leaves; 3 tablespoons thinly sliced garlic; 2 tablespoons lemon zest; 1 tablespoon crushed red pepper flakes; 8 chicken thighs; Salt and freshly ground black pepper

Getting reviews...

Level: Easy
Total: 2 hr 40 min

Prep: 20 min
Inactive: 2 hr
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 2 hr 40 min

Prep: 20 min
Inactive: 2 hr
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

3/4 cup balsamic vinegar

1/2 cup olive oil

1/4 cup rosemary leaves

3 tablespoons thinly sliced garlic

2 tablespoons lemon zest

1 tablespoon crushed red pepper flakes

8 chicken thighs

Salt and freshly ground black pepper

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.

Recipe from Emeril Lagasse