Cran Rosemary Grilled Chicken Thighs Recipes

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS

Steps:

• In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
• Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

CRAN-ROSEMARY GRILLED CHICKEN THIGHS

Steps:

• Mix the drink with the rosemary in a large, plastic, zipper bag.
• When it stops fizzing add the chicken thighs.
• Marinate for at least 3 hours.
• Grill skin side up over very low heat for about 15 minutes.
• Turn over and continue grilling -- turning every 5 minutes -- for another 15-20 minutes, or until done.
• Note -- the sugar in the hard cranberry lemonade will make the chicken easy to burn. Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).