Tuesday, March 30, 2010

Grilled Rosemary Chicken Thighs

I came across this recipe from Pink Parsley Catering recently and immediately bookmarked it. I love grilling chicken thighs and the marinade sounded delicious. Well, just like everything I've made from Pink Parsley, this was fabulous! The flavors melded together perfectly, with none overwhelming the others.
The marinade is slightly sweet because of the honey, but the rosemary and red vinegar round out the savory end of the flavor spectrum here. That, combined with a slight char from the grill, created a wonderful entree. The husband even commented that it was too bad I didn't make more, and he rarely wants seconds! This might even be our new favorite chicken recipe, which is saying a lot considering how often we eat chicken.
I love chicken thighs because they are still a lean meat, even if they are a bit fattier than breasts, and they are incredibly moist and flavorful. So if you normally eat chicken breasts, I suggest you give boneless, skinless chicken thighs a try soon. You might be surprised at how tasty they can be!

Grilled Rosemary Chicken Thighs
Source: Pink Parsley Catering
Printable Recipe

2 garlic cloves, minced
1 Tablespoon extra virgin olive oil
2 Tablespoons dijon mustard (I used Grey Poupon's coarse ground mustard)
2 Tablespoons honey
1 teaspoon red wine vinegar (you can sub apple cider vinegar)
1 teaspoon salt
1 teaspoon chopped fresh rosemary (I used 1 1/2 teaspoons dried)
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
1/2 lemon (I omitted)


Combine the garlic, oil, mustard, vinegar, honey, salt, and rosemary in a large ziploc bag. Add the chicken and turn to coat. Allow to marinate chilled for at least one hour or up to 24 hours.

Prepare a charcoal grill. Grill chicken thighs 3-4 minutes per side, or until they reach an internal temperature of 165.

Remove from grill and cover with aluminum foil. Allow to rest 10 minutes, to reabsorb the juices.

Serve and enjoy!

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