2garlic clovesminced (or ½ teaspoon garlic powder)
1 ¼lb.boneless skinless chicken thighs
Instructions
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, salt Dijon mustard, rosemary, thyme, oregano, and garlic until combined.
Add the chicken to the mixing bowl or pour the marinade into a large freezer bag and add the chicken. Turn the chicken to cover. Seal the bag or cover the bowl and refrigerate the chicken for at least 30 minutes but up to 24 hours. Please note: the longer the chicken marinates, the more flavor it will have.
Preheat the grill to 375-400 degrees Fahrenheit. While the grill preheats, let the chicken sit at room temperature.
Add the chicken to the grill, discarding the marinade or pouring it over the chicken. Cook the chicken for 8-11 minutes, turning every 2-3 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the grill. Cover it and let it rest for 5 minutes before serving hot.
Notes
1. Leftover chicken lasts covered in the refrigerator for 4-5 days. 2. Boneless skinless chicken thighs, bone-in chicken, and chicken pieces can substitute for the boneless skinless chicken thighs. Adjust the cooking times as necessary and cook bone-in chicken on in-direct heat after searing on heat.