Updated: Sep 5, 2018
Our mouths are water just from the title! A great one to cook over a campfire or even a grill on a stove!
8 bone-in, skin-on chicken thighs (feeding 4)
Ground black pepper
2 tbsp. butter
2 tbsp. balsamic vinegar
1/3 c. honey
3 cloves garlic, peeled and crushed
Oil, for greasing
Chopped chives, for garnish
Chopped parsley, for garnish
Lemon wedges, for garnish
Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.
Meanwhile, make the glaze: In a medium saucepan, melt the butter. Add the vinegar, honey and garlic and stir until the honey has dissolved. Season with salt and pepper. Set near the grill.
Preheat grill to medium high and clean and grease the grates with canola oil. Add chicken skin side down and grill, flipping often and basting with sauce, until cooked through, 10 minutes per side. Serve with lemon wedges and garnish with chives and parsley.