Honey Balsamic Chicken Thighs

Instructions

• Step 1: In a bowl, whisk together the balsamic vinegar, Adam's Southern Citrus Honey, olive oil, minced garlic, Dijon mustard, dried thyme, dried rosemary, smoked paprika, and Jody's rub until combined. Reserve ¼ of the liquid to bast with later.
• Step 2: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
• Step 3: Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
• Step 4: Burning the cherry pellets, preheat recteq to 375°F. Remove the chicken thighs from the marinade, allowing any excess to drip off.
• Step 5: Place the chicken thighs directly on the grill grates, skin-side down. Cook for about 15-20 minutes, or until the skin is brown and crispy.
• Step 6: After the first 15-20 minutes, brush the chicken thighs with some of the reserved marinade.
• Step 7: Close the lid and continue grilling for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the thighs are fully cooked.
• Step 8: Remove the chicken thighs from the grill and let them rest for a few minutes. Garnish with freshly chopped parsley before serving.