Barbecued Chicken Thighs
Makes 8 chicken thighs, Serves 6-8
This simple recipe is an Oktoberfest favorite. The combination of chopped shopped shallot, garlic, and fresh oregano in the vinaigrette gives the marinade enough assertive flavors to balance the dominant balsamic vinegar. I always prefer to cook with chicken thighs because they are that much more flavorful then chicken breasts.
Ingredients
8 chicken thighs
Berghoff’s Balsamic Vinaigrette
¼ cup balsamic vinegar
1 tablespoon minced shallot
1 tablespoon chopped fresh oregano
1 clove garlic, minced
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¾ cup olive oil
Directions:
In a small bowl, whisk all the ingredients except the oil; slowly whisk in the oil to make vinaigrette. Let stand for at least 1 hour before using as directed. May be refrigerated, covered, for up to 1 week.
Marinate chicken thighs in Balsamic Vinaigrette Marinade in a zippered bag for 2 hours. Grill till done.