INGREDIENTS:
3/4 cup Buona Cucina Fig Dark Balsamic Vinegar
1/2 cup Buona Cucina Tuscan Herb Infused Oil
1 Tablespoon minced garlic
1 teaspoon Salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 1/2 pounds boneless, skinless chicken thighs
DIRECTIONS:
In a bowl, add the balsamic vinegar, olive oil, garlic, salt, pepper, tarragon, and thyme. Whisk together until combined. Place the chicken thighs in a gallon-sized resalable plastic bag and pour marinade mixture over the chicken. Turn the chicken to coat. Seal the bag and let marinate at room temperature for 1 hour. Remove the chicken from the marinade and grill for 15 minus on medium-high heat, flipping every 5 minutes.
Serve the chicken alongside hearty kale salad, brown rice, or another of your favorite side dishes.
Recipe by Rocky Mountain