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Grilled Rosemary-Garlic Chicken Thighs with White Wine Vinegar

Juicy, forgiving chicken thighs are perfect for summer and this recipe brings out the best of yardbird.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine American

Equipment

Ingredients
  

  • 1/2 Cup White Wine Vinegar
  • 1/4 tbsp Olive oil extra virgin
  • 4 Chicken thighs with bone, patted dry
  • 1 tbsp Dijon mustard
  • 1 tbsp Fresh chopped rosemary
  • 1 Cloves Garlic, minced
  • Dash Kosher salt
  • Dash Ground black pepper

Instructions
 

  • Combine all the marinade ingredients in a large glass bowl and whisk briskly to create an emulsion.
  • Add chicken in storage bag and cover completely with the marinade. Place in refrigerator and let chicken marinate for four hours.
  • Cook on grill over high heat until internal temperature reaches 165 degrees Fahrenheit
  • Transfer chicken to a plate and let rest for five minutes to allow juices to settle before serving.
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