Grilled Maple - Rosemary Chicken Thighs

Grilled Maple–Rosemary Chicken Thighs

 I know this combination are really going to make some bold and savory flavors that will be a little different but will really bring these chicken thighs to a whole nother level that I am sure your going to love .
I know this combination are really going to make some bold and savory flavors that will be a little different but will really bring these chicken thighs to a whole nother level that I am sure your going to love . | Source

Grilled Maple–Rosemary Chicken Thighs

With grilling season in full force it's time to put a few items on the grill and get that practice in for the up and coming cooking tour so what I'm going to grilling for you today is chicken thighs with the flavors coming from maple syrup and fresh rosemary. I know this combination are really going to make some bold and savory flavors that will be a little different but will really bring these chicken thighs to a whole nother level that I am sure your going to love .

Grilled Maple–Rosemary Chicken Thighs

Ingredients

2 pounds of chicken thighs

1 tablespoon plus 2 teaspoon of. chopped fresh rosemary, divided

1 pinch of sea salt

1/2 teaspoon of cracked black pepper black pepper

1/4 teaspoon of garlic powder

1/2 cup of pure maple syrup

1/2 cup of pure balsamic vinegar

2 tablespoons of soften butter


Methods

To make my tasty grilled chicken thighs I am going to be using a propane grill so to begin - Preheat your propane grill between 300 to 350 degrees. Clean you chicken and season it using the 1 tablespoon of the rosemary, cracked blacked pepper. Sea salt and garlic powder Cover and refrigerate 30 to 45 minutes.

Meanwhile while we are going to prepare for the glaze while the chicken is marinating. Using a small sauce pan add the maple syrup and vinegar and bring it to a boil then let it boil 7 to 9 minutes or until reduced to about 2/3 cups of glaze make sure you continue to stir while the glaze is at its boiling point, when the glaze is finish reducing remove from heat; add the butter and the remaining 2 teaspoons rosemary; stir until really smooth.. Cover and set aside.

Now is the time to start grilling so place the chicken on grill.Grill, covered, 35 to 45 minutes or until an instant-read thermometer registers 160 and the juices run clear from the chicken, turning once or twice while

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