Some experiences just can’t be captured in words. Biting into juicy, golden, grilled Balsamic Chicken is one of them. We could go on about the tangy, smoky, sweet, and herby marinade that makes Balsamic Chicken such a joy to eat, but that wouldn’t do it justice. We could explain Balsamic Chicken’s rich savoriness or how it shines as a main course. But there is only one way to truly understand how delicious it is: have it on your own plate. What are you waiting for?

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  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds chicken thighs, boneless and skinless
  • 1 tablespoon fresh parsley, chopped, for garnish (optional)


Step 1 –In a medium bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, thyme, mustard, salt, and pepper to make the marinade.

Step 2 –Place the chicken in a gallon-sized resealable bag.

Step 3 –Pour the marinade over the chicken in the bag, squeezing out the excess air before sealing and massaging the chicken so every part is coated in the marinade.

Step 4 –Let the chicken marinate in the fridge for at least 2 hours and up to 24.

Step 5 –When it’s nearing time to cook, preheat the grill to 400 degrees F with medium-high heat.

Step 6 –Remove the chicken from the bag, shake off any excess marinade, and place it on the grill to cook.

Step 7 –Grill covered until the chicken reaches an internal temperature of 165 degrees F, about 5-8 minutes per side.

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Step 8 –Garnish with parsley and serve!