Cran Rosemary Grilled Chicken Thighs Recipes
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
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- Combine all marinade ingredients in a food processor and blend until smooth. Pour over the chicken thighs in a baking dish, making sure to cover both sides of the thighs. Cover and refrigerate for 1 - 2 hours or overnight. The marinade will be quite pink if you have used a blender. Don't worry. It won't be this colour once it's cooked! If you used a food processor, there will be little flecks of cranberries in the marinade.
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