Balsamic Chicken


2 pounds Rouses boneless skinless chicken thighs

1/4 cup Rouses authentic Italian extra virgin olive oil

2 tablespoons Rouses authentic Italian Balsamic vinegar

1 tablespoon Rouses authentic Italian Balsamic vinegar glaze

2 tablespoons Italian seasoning

6-8 crushed cloves garlic

Kosher salt, to taste

Freshly ground black pepper, to taste

Chopped fresh parsley, for garnish


In a shallow bowl, whisk together all ingredients except chicken to create the marinade.

Add the chicken pieces one by one, using your hands to ensure each piece is thoroughly coated with the marinade.

Cover the bowl with cling film or a plate and refrigerate for a minimum of 2 hours, or ideally overnight (up to 24 hours) for maximum flavor infusion.

Preheat the grill to 400 degrees Fahrenheit.

Place the marinated chicken on the preheated grill, cooking for 6-8 minutes per side. Keep the grill lid closed to maintain heat and achieve a good char on the chicken.

Remove the chicken from the grill when it reaches an internal temperature of 180 degrees Fahrenheit.

Allow the grilled chicken to rest for 5 minutes before cutting into it.

Sprinkle freshly chopped parsley over the grilled chicken and serve.