Simple Balsamic Marinade

• 1/3 cup Blackberry or Fig Balsamic Vinegar
• 1/4 cup Early Harvest Organic Extra Virgin Olive Oil
• 1 Tbsp minced garlic (3 cloves)
• 2 tsp minced fresh rosemary (or 3/4 tsp dried)
• 2 tsp minced fresh thyme (or 3/4 tsp dried)
• 2 tsp Dijon mustard
• 1 tsp each salt and freshly ground black pepper
• 2 lbs. boneless skinless chicken thighs (or breasts)
• 1 Tbsp chopped fresh parsley, optional

1. Place chicken in a gallon size resealable bag (or you can use a bowl).
   
2. In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
   
3. Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
   
4. Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
   
5. Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
   
6. Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
   
7. Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
   
8. Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
   
9. Garnish with parsley if desired. Serve warm.

Source: cooking classy