in the warmer weather months, we have framily dinners with our close friends and roommates, once a week or so. we have a big old picnic table on our patio and usually decide on something we can throw on the grill while we drink too much wine.
1-2 lbs. chicken thighs, skin on
1/2 c balsamic vinegar
1/4 c olive oil
2 cloves of garlic, diced
1 tsp dried basil
1 tsp dried thyme
1 tsp onion powder
salt & pepper to taste
arrange chicken in a shallow dish. whisk together vinegar, oil, garlic and herbs. pour the marinade over the chicken and refrigerate for a few hours. fire up the grill, or oven if you wish. cook chicken for about 10-15 minutes per side or until it reaches 165º.
for sides with our chicken, we made a simple caprese salad with heirloom tomatoes, fresh mozz, basil and extra virgin olive oil. we also whipped up some from-the-box-five-minute couscous.
heirloom tomatoes from our garden. the basil is not, for some reason I have the worst luck with growing herbs.