Balsamic Grilled Chicken Thighs Recipes

BALSAMIC GRILLED CHICKEN THIGHS WITH BRUSCHETTA

Steps:

• Preheat grill to 375-400 degrees F.
• To a small bowl add balsamic vinegar, olive oil, garlic clove, dijon mustard and salt to taste. Whisk all the ingredients together. Set aside.
• Pat Just BARE Bone-in Chicken Thighs dry, using a paper towel. Lightly season with salt and pepper.
• Spray grill grates with cooking spray or rub down with an canola oil soaked rag. Place chicken thighs skin side down on the grill. Cook for 5-6 minutes.
• Flip the chicken thighs (they should easily release from the grill, if not wait another minute to flip). Cook the other side for another 4-5 minutes.
• Brush the skin side of the chicken thighs with the balsamic glaze. (only using about half of the mixture) Close the lid and allow the glaze to soak into the chicken. Cook for 1-2 minutes.
• Remove the chicken from grill when the internal temperature is 165 degrees F.
• Set the chicken rest to allow juices to settle. About 2-3 minutes.
• In the meantime, make the tomato bruschetta by adding diced cherry tomatoes, fresh basil, garlic cloves, olive oil and salt to taste to a small bowl. Gently mix all the ingredients together.
• Serve the balsamic grilled chicken thighs with 1/3 cup of the fresh bruschetta mixture.

BALSAMIC CHICKEN THIGHS

Steps:

• In a small bowl, mix together balsamic vinegar, olive oil, honey, salt, pepper, and garlic. Add chicken to a glass container or zip-top bag. Pour marinade over chicken. Add the fresh herbs. Cover container and place in fridge to marinate 15 minutes or up to 2 hours.
• Remove chicken from the fridge. Heat grill to medium-high heat, about 450 degrees. Clean and oil grates. Place chicken on the grill and cook for 5-6 minutes then flip. Cook the chicken an additional 5-6 minutes until done. Internal temperature should reach 165 degrees.
• *** You can substitute bone-in, skin-on chicken. Cooking time will need to be increased, cooking for approximately 10 minutes per side. The chicken will be done when the internal temperature reaches 165 degrees.
• Remove chicken from grill and let rest for 5 minutes. Drizzle with balsamic glaze.
• Sprinkle with sliced green onion if desired.

BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
• Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• 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.