A tasty new rosemary chicken recipe with a delicious balsamic glaze, just in time for bbq season. If making with wooden skewers, remember to soak the skewers in water for 3o minutes before grilling.


Ingredients
- 8 chicken thighs, washed, dried and cut into cubes
- kosher salt
- 5 large cloves garlic, minced
- 1/3 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons chopped fresh rosemary
- 2-3 tablespoons water
Instructions
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Make a garlic paste by mashing the minced garlic with a little kosher salt. Place the chicken pieces in a non-reactive bowl. Spread the garlic paste evenly on the chicken pieces.
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Make the marinade: Combine the Dijon mustard, brown sugar, olive oil, balsamic vinegar, lemon juice, lemon zest, and chopped rosemary in a small bowl. Mix well with a whisk.
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Pour the marinade onto the chicken, making sure all pieces are coated. Place chicken in fridge to marinate for at least 4 hours, and up to 24.
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Thread the chicken onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Reserve the marinade as it will become your glaze.
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Heat grill to medium-high for 10 minutes.
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In the meantime, heat a small sauce pan over medium-high heat. Pour the marinade onto the pan and add 2-3 tablespoons water. Cook for 7-10 minutes or until sauce has thickened.
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Grill chicken evenly on all sides until browned, a few minutes on each side. Adjust seasonings to taste
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The marinade will have cooked down into a deep coloured glaze and can be poured on top of the chicken or used as a dipping sauce.