Fresh rosemary & balsamic vinegar make this grilled rosemary balsamic chicken take on a new depth of flavor I know you will love.
This year we expanded our container garden to include more herbs. I can now step outside and cut fresh cilantro, parsley, dill, basil, oregano, thyme, and rosemary.
I LOVE being able to add fresh herbs to my recipes. Although I must admit, that I did not know very many recipes that called for fresh rosemary, thyme, or oregano when I planted all these deliciously pungent plants.
Cooking with fresh herbs is slightly different than dried. I am having a blast experimenting with all kinds of recipes!
You may already know our love of grilling and smoking in our family. If not. Let’s just say our grill and smoker are fired up at least 2 times a week! I am working on expanding our category of grilling & smoking recipes for you this summer.
One of my favorite cuts of meat that is budget friendly and delicious for our big family is chicken thighs.
We almost always have them in the freezer and stock up anytime I find them for a great price.
You can make this recipe with either chicken thighs or chicken breasts. But I personally prefer the thighs as they absorb the marinade really well.
Speaking of marinades… If you can, marinate the meat you are grilling or smoking for a minimum of 12 hours. 24 hours is better! This allows the marinade really soak in the flavors that you took time to prepare. Instead of slipping off your meat as soon as you place it on the grill.
I did place the fresh Rosemary stalks in with the marinade and on the grill with the chicken as well. It can burn, so put it away from the hottest part of the grill. The fresh rosemary gives off a beautiful smell from the grill.
Some may be skeptical of the balsamic vinegar on the grill, but this is not my first rodeo using balsamic vinegar as a part of a marinade. Our Herb and Balsamic Chicken Kabobs are a favorite on Pinterest and the feedback from everyone inspired this recipe.
Grilled Rosemary Balsamic Chicken
- 6 Chicken Thighs (boneless, skinless optional)
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Lemon Juice
- 1/4 cup Brown Sugar
- 2 tbsp Dijon Mustard
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 2 tsp Garlic Powder
- 2-3 stalks of Fresh Rosemary (or 1/2 cup)
- Mix marinade ingredients in a large bowl and pour over chicken.
- Use a resealable plastic bag to keep marinade from spilling and to cover chicken completely.
- Marinate in the fridge for 12-24 hours.
- Grill chicken for 20-30 minutes at 400˚F or until done
Serve this grilled rosemary chicken with roasted potatoes or a creamy pasta.
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