A tasty new Grilled Rosemary Chicken Thighs recipe with a delicious balsamic glaze, just in time for bbq season. If making with wooden skewers, remember to soak the skewers in water for 3o minutes before grilling
Grilled Rosemary Chicken Thighs Recipes
Contents
Grilled Rosemary Chicken Thighs
Equipment
Ingredients
- 8 chicken thighs washed, dried and cut into cubes
- kosher salt
- 5 large cloves garlic minced
- 1/3 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons lemon juice fresh
- 2 teaspoons lemon zest
- 2 teaspoons rosemary chopped fresh
- 2-3 tablespoons water
Instructions
- Make a garlic paste by mashing the minced garlic with a little kosher salt. Place the chicken pieces in a non-reactive bowl. Spread the garlic paste evenly on the chicken pieces.
- Make the marinade: Combine the Dijon mustard, brown sugar, olive oil, balsamic vinegar, lemon juice, lemon zest, and chopped rosemary in a small bowl. Mix well with a whisk.
- Pour the marinade onto the chicken, making sure all pieces are coated. Place chicken in fridge to marinate for at least 4 hours, and up to 24.
- Thread the chicken onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Reserve the marinade as it will become your glaze.
- Heat grill to medium-high for 10 minutes.
- In the meantime, heat a small sauce pan over medium-high heat. Pour the marinade onto the pan and add 2-3 tablespoons water. Cook for 7-10 minutes or until sauce has thickened.
- Grill chicken evenly on all sides until browned, a few minutes on each side. Adjust seasonings to taste
- The marinade will have cooked down into a deep coloured glaze and can be poured on top of the chicken or used as a dipping sauce.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Grilled Rosemary Chicken Thighs
For the marinade, combine oil, garlic, mustard, vinegar, honey, and salt with rosemary. Refrigerate for at least one hour, or up to 24 hours. After marinating, remove chicken thighs from the fridge. Place them on a grill and cook for 5-7 minutes on each side. The internal temperature of the chicken should be at least 165 degrees Fahrenheit. Once cooked, remove the thighs from the grill and let rest for 10 minutes. Serve with mashed potatoes and a tangy barbecue sauce.
To prepare this delicious chicken dish, combine 4 tablespoons of olive oil with the juices from a lemon wedge. Mix the two and drizzle over the chicken thighs. Sprinkle with salt and pepper. Then cover and let sit for about an hour. It should reach an internal temperature of 165 degrees Fahrenheit. While serving, serve with Creamy Garlic Rosemary Mashed Potatoes and a salad.
After marinating the chicken thighs, turn the chicken thighs over and grill for an hour. The thighs should be cooked through at 165 degrees. Then, remove them from the grill and serve with a fresh salad and a wedge of lemon. The chicken thighs should register at 165 degrees, but you can also test them before grilling. While the lemon wedges add flavor, the grilled rosemary-garlic chicken thighs are a perfect dinner for a special occasion.
For the marinade, mix the garlic, rosemary, and Dijon mustard with 4 tablespoons of olive oil. Add the chicken thighs to the marinade and let the chicken sit for two to four hours. You should wait for the chicken thighs to register at 165 degrees before serving. You can serve them with a side of Creamy Garlic Rosemary Mashed Potatoes. This dinner is delicious for any occasion.
The lemon rosemary marinade is easy to prepare and will leave you with a succulent dish that will be the talk of the party. The marinade should be mixed with olive oil, rosemary, and garlic and allowed to marinate for at least an hour. After that, the chicken thighs should be resting for five to ten minutes before being grilled. To serve the Lemon Rosemary Chicken Thighs, you can use the marinade to add additional flavor to the mashed potatoes.
After the chicken thighs are grilled, they should rest for at least five to ten minutes. The internal temperature should be 165 degrees Fahrenheit. The thighs should be rested for at least five to ten minutes before they are served. The roasted chicken should be served with a side dish of Creamy Garlic Rosemary Mashed Potatoes. Once the marinaded chicken thighs are ready, you can enjoy your meal outdoors.
Once the chicken is cooked, you should place the lemon slices under the skin. Then, place the grilled chicken thighs in a grill vegetable basket and continue grilling until the thighs are cooked through. After the chicken is done, serve it with the glazed lemon slices. The orange maple sauce is delicious and makes the chicken tender and juicy. Once the chicken is cooked, it should be served with Tomato Jam.
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