Grilled Rosemary Chicken
You won't find an easier, more flavorful dish than these grilled rosemary chicken thighs. A savory dish that is a real crowd pleaser. Chicken thighs marinaded in a simple rosemary mustard sauce and then grilled to perfection. Goes perfectly with our White BBQ Sauce recipe.
- 3-4 lbs chicken thighs, boneless, skinless
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/2 cup Worchestershire sauce
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 3-4 teaspoons fresh rosemary, chopped fine
- 1/4 cup dijon mustard
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
Combine all ingredients, except for chicken in a medium mixing bowl and whisk together.
Place chicken in a large ziplock bag and pour marinade over the top. Close securely and marinate for at least 3 hours and no longer than 24 hours.
Preheat pellet grill to 350 degrees F.
Remove the chicken from marinade and grill chicken flipping halfway through until internal temperature reaches 165 degrees F.
Tip: This chicken goes perfectly with our White BBQ sauce.