- 4 chicken thighs, trim the fat
- 2 Tbsp J. Olive Co. Neapolitan Herb Balsamic
- 1/4 cup J. Olive Co. EVOO
- Juice from a 1/2 lemon
- 1/4 cup brown sugar
- 2 tsp minced garlic
- 2 dashes of hot sauce
- salt and pepper to taste
- In a Ziploc bag, mix all ingredients. Add chicken thighs and marinate in the refrigerator for at least 30 min. For best flavor, allow the meat to marinate for 2-12 hours before grilling. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.
Preheat the grill to medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.
Sear chicken thighs over lit side of grill 2-3 minutes per side until golden brown.
Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F.
Let chicken rest 5-10 minutes before serving.