Grilled Rosemary Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh rosemary is best but can substitute 2 tsp dried. May sub white wine for cider vinegar. 1 1/2 lbs of chicken should yield 8 thighs. Drumsticks can be substitued. Ingredients:
2 tbsp olive oil |
2 cloves garlic, minced |
2 tsp lemon rind, grated |
2 tbsp lemon juice |
2 tbsp cider vinegar |
2 tbsp rosemary, fresh, chopped |
1/4 tsp salt |
1 1/2 pound chicken, dark meat boneless, skinless |
Directions:
1. In bowl, whisk together oil, garlic, lemon, vinegar and rosemary and salt. Add Chicken thighs and toss to coat. Cover and refrigerate at least 30 min.
2. Place thighs on greased grill over medium high heat. Close lid and grill, turning once, for about 20 minutes or until juices run clear when pierced with a knife.
3. (or bake in 400 degree oven for about 20 minutes)
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