Honey Balsamic Chicken Thighs

Ainekset

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

½ teaspoon fine sea salt

2 pounds skinless, boneless chicken thighs

Ohjeet

In a gallon-size freezer bag, combine the vinegar, oil, honey; mustard, and salt. Add the chicken, seal the bag, and massage to combine.

Place in the fridge and allow the chicken to marinate for at least 4 hours or overnight.

Remove the chicken from the fridge 30 minutes prior to grilling. Preheat the grill to medium-high. Use tongs to lift chicken from bag, shake off excess marinade, and carefully place on the grill (will flame up).

Close the grill lid and cook for 3 to 4 minutes per side, or until nicely charred and the chicken is cooked through (165°F on an instant-read thermometer).

If you don't have access to an outdoor grill, an indoor nonstick grill pan on the stovetop works well.