Herbs and chicken go together like bread and butter. Or at least FRESH herbs and chicken. If you haven’t been cooking with fresh herbs, you will immediately notice a boost in taste and find yourself surrounded by an herby aroma once you are finished chopping them as finely as possible.
With that said.. use fresh herbs with this recipe.
When I’m pondering what to make for dinner, I usually begin my thought process with pasta or chicken. I love them both and they are always a win for Amber and baby P. The problem with that kind of thought process, however, is it becomes cyclical in nature and burnout is inevitable. Chicken burnout… Pasta burnout.. oh no!
Luckily, from burnout comes inspiration. I remembered a steak recipe from Anne Burrell that I made a while back which sported a liberally coated garlic-herb crust. It was delicious!
So I thought, “how could I make chicken in a similar taste spectrum as the steak recipe?”
Let’s see what Anne Burrell did! Ok, maybe I cheated some but I really like the tastes she throws together with these herb rubs/marinades. She had a lemon and herb marinated grilled chicken thigh recipe that broke through my chicken burnout barrier.
My own version.. a balsamic and herb marinated grilled chicken thigh recipe was born.
I had no lemons on hand so I used my favorite vinegar in the world; a high quality balsamic. There’s nothing like a good balsamic. For the herbs, I used a combination of thyme, sage, and rosemary- a classic poultry combination.
I mistakenly purchased boneless, skinless chicken thighs, which was ok, but I much rather prefer them bone-in. It’s the flavor baby! If you do use bone-in chicken thighs for this recipes, add to the cooking time.
Everything came together and these chicken thighs came out as one of my all-time favorites! I served them on a bed of arugula and drizzled a touch more olive oil and balsamic to finish them. Delicious!
- 8 boneless skinless chicken thighs
- 3 sprigs fresh rosemary finely chopped
- 4 sprigs fresh sage finely chopped
- 2 tablespoons finely chopped thyme
- ½ cup olive oil
- 3 cloves garlic diced
- 2 tablespoons balsamic vinegar
- Salt and pepper
- Baby arugula (optional)
- In a resealable plastic bag, combine chopped rosemary, chopped sage, chopped thyme, olive oil, diced garlic, and balsamic vinegar. Put the chicken thighs into the marinade, massaging the marinade into the chicken.
- Let marinate for at least 1 hour.
- Heat a grill to medium heat and grill the chicken thighs for about 4-5 minutes per side until they are done 165 degrees internal temp.
- Serve over arugula and drizzle with olive oil and some more balsamic. Salt and pepper to taste.