Grilled Balsamic Lemon Chicken
Prep Time
Serves
Cooking Mode
4 pieces Chicken Drums & Thighs
3 tbsp Compliments Balsamic Vinegar of Modena
2 tsp kosher salt
2 tsp ground pepper
1 teaspoon Compliments Granulated Sugar
2 tbps Compliments Butter Unsalted
2 lemons, zested, 1 juiced, and the other cut into wedges
4 pieces Chicken Drums & Thighs
3 tbsp Compliments Balsamic Vinegar of Modena
2 tsp kosher salt
2 tsp ground pepper
1 teaspoon Compliments Granulated Sugar
2 tbps Compliments Butter Unsalted
2 lemons, zested, 1 juiced, and the other cut into wedges
Directions
1Spray cold grill with Safeway Cooking Spray, then preheat the grill to high.
2Prick the chicken pieces all over with a fork and set aside.
3In a large bowl, whisk 2 tablespoons balsamic vinegar with half of the lemon zest, salt and ground pepper.
4Add the chicken and turn to coat. Refrigerate for 10 minutes or overnight.
5Remove chicken from marinade, place chicken skin side down on grill.
6Adjust heat while cooking to avoid burning the chicken skin, chicken will have to be turned while grilling.
7Grill until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 20 minutes.
8While chicken is cooking, melt the 2 tablespoons of butter in a pan large enough to hold all the cooked chicken from the grill.
9Add remaining 1 tablespoon of balsamic vinegar, lemon juice and sugar, bring to a boil and remove from heat.
10When chicken is done, place chicken in pan with the balsamic butter sauce.
11Using a spoon, coat the chicken with the sauce, garnish with remaining lemon zest and serve.
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