Yield: 4 Servings

Delish

We love chicken thighs for how much flavor they bring. Grilling your thighs means even more flavor and we are always down for that. Unless you burn the crap out of them like I usually do. I modified the grill instructions to improve the chances of success.

• 8bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 2TBS butter
• 2TBS balsamic vinegar
• ⅓cup honey
• 3cloves garlic, peeled and crushed
• Canola oil, for greasing
• Chopped chives, for garnish
• Chopped parsley, for garnish
• Lemon wedges, for garnish

Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.

Meanwhile, make the glaze: In a medium saucepan, melt the butter.

Add the vinegar, honey and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.

Heat a gas grill to high and clean and grease the grates with canola oil.

Turn off one side of gas grill. Add chicken skin side down to the side that is off and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side.

Serve with lemon wedges and garnish with chives and parsley.