Difficulty: Beginner
Poultry
Honey Balsamic Chicken Thighs
Jody
Prep Time: 1 hrs
Cook Time: 1 hrs
Difficulty: Beginner
Instructions
- Step 1: In a bowl, whisk together the balsamic vinegar, Adam's Southern Citrus Honey, olive oil, minced garlic, Dijon mustard, dried thyme, dried rosemary, smoked paprika, and Jody's rub until combined. Reserve ¼ of the liquid to bast with later.
- Step 2: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
- Step 3: Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Step 4: Burning the cherry pellets, preheat recteq to 375°F. Remove the chicken thighs from the marinade, allowing any excess to drip off.
- Step 5: Place the chicken thighs directly on the grill grates, skin-side down. Cook for about 15-20 minutes, or until the skin is brown and crispy.
- Step 6: After the first 15-20 minutes, brush the chicken thighs with some of the reserved marinade.
- Step 7: Close the lid and continue grilling for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the thighs are fully cooked.
- Step 8: Remove the chicken thighs from the grill and let them rest for a few minutes. Garnish with freshly chopped parsley before serving.
Ingredients
Serving Sizes
Ingredients
- 1/2 cup(s) Balsamic Vinegar
- 1/4 cup(s) Adam's Southern Citrus Honey
- 2 tablespoon(s) Olive Oil
- 4 Garlic Cloves, minced
- 1 tablespoon(s) Dijon Mustard
- 1 teaspoon(s) Dried Thyme
- 1 teaspoon(s) Dried Rosemary
- 1 teaspoon(s) Jody's Asian Persuasion Rub
- 8 Bone-in, Skin-on Chicken Thighs
- 2 tablespoon(s) Fresh Parsley, chopped
- 1 tablespoon(s) Smoked Paprika
Tools Needed
- Cherry Pellets
- Nitrile Gloves
- Cutting Board
- recteq Chef's Knife
- Medium Bowl
- Whisk
- Tongs
- Large Ziptop Bag
- Small Bowl
- recteq Silicone Brush
- Thermometer
- Step 1: In a bowl, whisk together the balsamic vinegar, Adam's Southern Citrus Honey, olive oil, minced garlic, Dijon mustard, dried thyme, dried rosemary, smoked paprika, and Jody's rub until combined. Reserve ¼ of the liquid to bast with later.
- Step 2: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
- Step 3: Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Step 4: Burning the cherry pellets, preheat recteq to 375°F. Remove the chicken thighs from the marinade, allowing any excess to drip off.
- Step 5: Place the chicken thighs directly on the grill grates, skin-side down. Cook for about 15-20 minutes, or until the skin is brown and crispy.
- Step 6: After the first 15-20 minutes, brush the chicken thighs with some of the reserved marinade.
- Step 7: Close the lid and continue grilling for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the thighs are fully cooked.
- Step 8: Remove the chicken thighs from the grill and let them rest for a few minutes. Garnish with freshly chopped parsley before serving.
Chef Pairings
Honey Balsamic Chicken Thighs are the perfect pairing for fluffy garlic mashed potatoes and Bacon Wrapped Asparagus.