Balsalmic Vinegar and Herb Chicken
1/2 Tbsporegano, dried
1/2 Tbspbasil, dried
1/2 tspthyme, dried
1 Tbspgarlic, minced
1/2 tsponion powder
1/4 tspsalt and pepper
1/2 cbalsamic vinegar
1/2 colive oil, extra virgin (evoo)
6chicken thighs (or any bone in chicken cut up)
How to Make Balsalmic Vinegar and Herb Chicken
- Add all ingredients to airtight bag or container and marinate for 20-30 minutes.
Remove from marinade and grill for about 20-30 minutes depending on size of chicken you are using. Make sure juices run clear. NOTE: if grilling, keep close eye on chicken, as the fat and EVOO from marinade will cause flare-ups! Remove from heat and let rest for 5-10 minutes before serving to maintain moistness of meat.
- **If cooking in conventional oven, preheat to 350 degrees and cook covered for 20 minutes. Raise temperature to 400 drees and cook uncovered for 5-7 minutes to carmelize marinade. Let meat rest before serving.
- **Important: Make sure juices run clear before removing from heat. Cooking times may vary depending on cut of chicken using and type of cooking method used.
Do NOT consume raw or undercooked chicken!