There is something intoxicating about the smell of meat cooking on the grill. The scent of fire liquefying the fat of a perfectly cut pork chop makes my knees weak and gives me the urge to drink booze from a red plastic cup with my name written on it in black sharpie. I get intense cravings for corn on the cob bathed in butter and crusted with salt. I tend to get carried away and grill everything in sight. I even once made a grilled fruit salad. Grilled pineapple? Delicious. Grilled watermelon? Odd.
The first grilled meal of the season is like a homecoming. I get butterflies in my stomach and walk around the house grinning like a fool, humming Peter Gabriel tunes. This year I am especially excited to rip the cover off our CharBroil® and let the flames fly after last year’s shortened grilling season. I may or may not have set our grill on fire in late September. I did. I set the thing on fire. Lessons learned: clean your grease trap frequently and a well placed box of baking soda will save your ass in the case of a grease fire. My grill privileges were revoked for the rest of the year, but with a new year comes forgiveness for all of last year’s fires and this peach kissed grilled chicken.
When you shop for chicken thighs, do yourself a favor and get boneless. It will save you not only time, but frustration. I have given up on deboning chicken thighs more than once, after a half hour of work that resulted in massacred pieces of chicken that were good for nothing but stir fry. No need to go skinless or trim all the fat. Keeping a bit of fat will help keep the meat moist during grilling. Looking for an easy way to grill? Try the best pellet smoker for preparing perfect chicken on the grill.Print
- 1–2 pounds chicken thighs
- 3 tablespoons peach white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 5 basil leaves, chopped
- 1/2 teaspoon garlic powder
- Juice from 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Place all ingredients in a gallon sized Ziploc bag and seal. With chicken sealed in the bag, work marinade into meat. Let sit in the refrigerator for at least an hour, up to 24 hours.
- Grill over medium heat until cooked through, about 5 minutes on each side. Use a meat thermometer to ensure chicken is properly cooked.