8 bone-in, skin-on chicken thighs
Freshly ground black pepper
2 tbsp. butter
2 tbsp. balsamic vinegar
3 cloves garlic, peeled and crushed
Oil, for greasing
Chopped chives, for garnish
Chopped parsley, for garnish
Lemon wedges, for garnish
Place the chicken thighs on a large plate and sprinkle with salt and pepper on all side. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.
Make glaze in a medium saucepan, melt the butter. Add the vinegar, honey, and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.
Preheat grill to medium high, clean and grease the grates with slight oil. Add chicken skin side-down and grill, flipping often and basting with sauce, until cooked through, 10mins per side.
Serve with lemon wedges and garnish with chives and parsley.