I've got a super easy and gourmet grilled chicken thigh recipe for you. Remember a while back when I posted my favorite balsamic vinaigrette? This is my go-to salad dressing that I use for almost all my salads. Well, guess what? It also makes a fantastic marinade as well. Mix the dressing, which only takes a few minutes, then pour it over your chicken thighs and let it sit overnight. Next day simply fire up the grill and you'll be eating amazing rosemary balsamic grilled chicken thighs in no time.
Grilled Chicken Thighs for Dinner are a Must-Have in My House
One of the best parts about this recipe is that it's not too expensive to make. You probably already have olive oil, balsamic vinegar, garlic and dijon mustard on hand. Just pick up some fresh rosemary and chicken thighs and you're almost there. Ever since I bought my new grill I have been cooking outside a lot more. I mean, a LOT. Normally, I throw my bone-in chicken thighs in the oven to bake, but when you use indirect heat on your grill to cook the thighs all the way through you get the best of both worlds. Succulent chicken with amazing flavor and the char from the grill. And before you do your prep, be sure to check out my video on how to trim the fat from chicken thighs.
How to Grill Chicken Thighs Using Direct and Indirect Heat
If you saw my post where I made those fabulous Brined Pork Chops on the Grill w/Plum Compote you will remember that I used direct and indirect heat to cook those as well. For the pork chops, I used the method where you move the chops to the second tier shelf inside the grill to cook with indirect heat.
For my rosemary balsamic grilled chicken thighs, I'm doing it the other way. I turned the left side of my grill on to cook the chicken on direct heat for four minutes on each side.
Then I moved them to the right side of my grill (which was not turned on) to finish cooking for 15 minutes. The left side of the grill remains on so you still have the heat source to cook the chicken. And of course grills are different so just make sure you take the internal temperature of the chicken. When it hits 165 degrees you're good to go.
Rosemary Balsamic Grilled Chicken Thighs Are a Great Healthy Meal Option
This is a really simple meal and you can pair it with a number of healthy sides. I happen to love asparagus so I just quickly steamed some in a pan. You could do broccoli, cauliflower, zucchini, carrots or whatever you like! A side salad would work great here too or if you don't have too much time: a box of rice pilaf will do in a pinch.
I've always found that I grill more in the summer since I live in Massachusetts and winters can get a bit brutal. However, in recent winters I have cleared a small path to my grill with my snowblower. If there is one season more prone to food ruts I would say it's winter. Keeping your grill alive is one way to change it up on those chilly nights and at least make an attempt to eat something a little healthier.
Are You STILL Craving More Grilled Food? I Gotch Covered!
- Grilled Chimichurri Chicken Thighs
- The Best Grilled Chicken and Marinated Tomatoes
- Brined Pork Chops on the Grill w/Plum Compote
- Backyard BBQ with Bacon-Stuffed Cheeseburgers and Sriracha-Lime Grilled Chicken
- Grilled Zucchini and Summer Squash w/Romesco Sauce
- Easy, Healthy Grilled Chicken w/Mango Salsa
- Stove-Top Grilling: Meal Prep Grilled Rosemary Chicken w/Broccoli & Sweet Potato
- Stove-Top Grilling: Meal Prep Grilled BBQ Chicken Thighs w/Baked Potato & Asparagus
Rosemary Balsamic Grilled Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 6 portions
Description
Chicken on the grill has never been easier with these rosemary balsamic grilled chicken thighs. Tender, juicy, flavorful and easy to make!
Ingredients
- 6-7 chicken thighs
- ½ to ¾ teaspoon salt
- ½ teaspoon pepper
- Non-stick cooking spray for the grill
Balsamic Marinade:
- 1 large clove garlic, finely dice
- 1 cup olive oil
- ½ cup balsamic vinegar
- 1 tablespoon, plus 1 teaspoon dijon mustard
- 2 teaspoons finely diced fresh rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
NOTE: PREP AND COOK TIMES NOT NOT INCLUDE THE OVERNIGHT MARINADE.
Instructions
- Finely dice the garlic and put it in a glass bowl or jar. I had a mason jar on hand so used that.
- Add the olive oil, balsamic vinegar, dijon mustard, salt and pepper.
- Finely dice the rosemary and add it to the jar. Make sure you have a little extra to use to garnish the chicken later.
- Secure lid to the jar and shake until well combined. If you’re using a bowl, simply whisk the ingredients together until well blended. Set aside.
- Take a few minutes to trim the fat from your chicken thighs. I always start with the obvious flaps of fat hanging off the sides. Work your way around the thigh trimming the fat. You should also trim the fat on the underside of the thigh as much as possible too.
- Season the chicken thighs on both sides with salt and pepper. Fork each thigh a few times before marinating.
- Transfer the chicken to a gallon-sized slider bag, give the marinade one final shake or whisk then pour the marinade in the bag. Squeeze the air out of bag before sealing shut. Then massage the bag so that all the chicken pieces are coated in the marinade. Put in refrigerator overnight.
- Heat ONE side of your grill on high. Leave the other side of your grill turned OFF. You know your grill – it’s probably different than mine. For me, high heat works best. I usually let mine warm up about 10 minutes.
- Spray the grill with non-stick cooking spray. Place the chicken thighs skin-side down on the side of the grill you turned on. Close the lid and let the chicken cook for four minutes.
- After four minutes, turn the chicken thighs, close the lid again and let the thighs cook another 4 minutes.
- Next, open the lid and move the chicken thighs to the OTHER side of the grill which is not turned on. For me, the left side of the grilled remained turned on and I moved the chicken to the right side of the grill to let it finish cooking with indirect heat (with the lid down again).
- Again, all grills are different. Check the internal temperature of your chicken. Once it hits 165 degrees it’s done. This took 15 minutes for me. Remove chicken and put on a plate or sheet pan.
- Serve with your favorite veggies, salad or rice.
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