Balsamic Chicken with Rosemary and Lemon

Based on a recipe by Emeril Lagasse

Prep time: 4 hours

Cook time: 20 mins

Total time: 4 hours 20 mins

Serves: 4-8

Ingredients

• 3/4 cup LunaOlivo Citrico balsamic
• 1/2 cup LunaOlivo Garlic or Chili Garlic olive oil
• 1/4 cup rosemary leaves
• 3 tablespoons thinly sliced garlic
• 2 tablespoons lemon zest
• 8 chicken thighs (I added one breast for the hubby)
• Salt and freshly ground black pepper(I used Montreal seasoning)

Instructions

1. In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes.
2. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
3. Put the chicken in the bag and seal.
4. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
5. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry.
6. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down.
7. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
8. Remove from the heat and serve.