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Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs

Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs
Serves 8
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Cook Time
20 min
Cook Time
20 min
  1. 3/4 cup Olivia's Blackberry Balsamic
  2. 1/2 cup Olivia's Lemon Olive Oil
  3. 1/4 cup rosemary leaves
  4. 3 tablespoons thinly sliced garlic
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
  1. In a medium bowl combine the blackberry balsamic vinegar, lemon olive oil, rosemary, garlic and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. (Saving a small amount to drizzle on chicken after cooking.) Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  2. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  3. Remove the chicken from the marinade and pat dry.
  4. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  5. Remove from the heat and serve while hot.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
Olivia Olive Oil