A straightforward marinade that consistently produces grilled chicken that is soft, juicy, and tangy. Try experimenting with various herbs. Both tarragon and parsley and rosemary and thyme mix well together.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon minced garlic
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- 1 ½ pounds boneless, skinless chicken thighs
Instructions
- Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
- Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.
- For maximum flavor, marinate the chicken in the refrigerator for 8 hours.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 62 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Chicken was tender and juicy but the combo of medium high heat and balsalmic vinegar caused the skin to burn to a crisp. We had to discard it. If I try this again, I’m going to go low and slow instead.
This chicken is tender, for sure. However, it was way too acidic for us. The balsamic vinegar is very dominant.