Ingredients
8 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tbsp. butter
2 tbsp. balsamic vinegar
1/3 c. honey
3 cloves garlic, peeled and crushed
Canola oil, for greasing
Sliced chives, for garnish
Freshly chopped parsley, for garnish
Lemon wedges, for garnish
Preparation
Step 1Place chicken thighs on a large plate and season with salt and pepper on all sides. Let sit, in the refrigerator, for at least an hour. Step 2Meanwhile, make glaze: In a medium saucepan, melt butter. Add vinegar, honey, and garlic and stir until honey has dissolved. Season with salt and pepper. Set near the grill. Step 3 Preheat grill to medium-high and clean and grease grates with canola oil. Add chicken skin side-down and grill until skin is golden, 10 minutes. Flip and brush with glaze. Continue grilling until chicken is cooked through, 10 minutes more, brushing with more glaze often. Step 4Garnish with chives and parsley and serve with lemons.
When it’s time to cook, preheat your grill or grill pan for a good 10 to 15 minutes, until the grates are extremely cook. Then cook for about 10 minutes per side. Time will vary based on the size of the thighs. Your golden number when it comes to poultry: an internal temperature of 165°F. Pro tip! Because of the honey and the sugar content in the balsamic vinegar, the glaze can burn if left to caramelize on the grill for too long. To avoid this, we recommend moving your chicken around occasionally so that different parts of the thighs are hitting the grates. If you have any leftovers they can be stored in an airtight container for up to 5 days in the fridge. This chicken tastes fantastic reheated on its own but can also be great chopped up and added to things like fried rice or salad. Have you made this recipe? Let us know how you liked it in the comments below!
