Balsamic Grilled Chicken Thighs
Learn how to make juicy and delicious Grilled Balsamic Chicken with this go-to recipe! Perfect for an easy weeknight dinner option!
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce sub Tamari for gluten-free
- 1 teaspoon lemon zest
- 1-2 teaspoons garlic minced
- pinch of kosher salt + ground black pepper
- 8 boneless, skinless chicken thighs*
Instructions
- Marinate: In a small bowl whisk together 1/3 cup balsamic vinegar, 1/3 cup extra virgin olive oil, 1 tablespoon dijon mustard, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon lemon zest, 1-2 teaspoons garlic and pinch of kosher salt + ground black pepper. Place 8 boneless, skinless chicken thighs* in a glass container or resealable silicone bag. Pour marinade over the chicken and ensure it is fully coated. Place in refrigerator and let marinate a minimum of 30 minutes or up to 3 hours.
- Prep Grill: Bring grill to medium high heat (about 400℉) and ensure grill grates are clean.
- Grill Chicken: Grill chicken on direct heat (directly over flame) for 3-4 minutes per side (the bigger/thicker the thigh the longer you will need to cook it), flipping once. Remove from grill once the internal temperature has reached 165℉ (use a meat thermometer).
- Rest and Serve: Let rest 5-10 minutes before serving. We love serving these in our Balsamic Chicken Rice Bowls!
Notes
- Chicken Thighs*: You can definitely use bone-in chicken thighs or boneless chicken breasts - whichever you prefer. This is enough for approx. 4-6 chicken breasts. If grilling chicken breasts, just adjust your cook time.
Nutrition
Calories: 227kcal | Carbohydrates: 2g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 250mg | Potassium: 298mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 1mg
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