Balsamic Vinegar, Honey Glaze Chicken Thigh


8 bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

2 tbsp. butter

2 tbsp. balsamic vinegar

1/3c. honey

3 cloves garlic, peeled and crushed

Oil, for greasing

Chopped chives, for garnish

Chopped parsley, for garnish

Lemon wedges, for garnish

Cooking Directions:

Step one;

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.

Step two;

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.


Step three;

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.


Step four;

Serve with lemon wedges and garnish with chives and parsley.

Open chat
How can we help you