Grilled Balsamic Chicken Thighs


8 chicken thighs, bone-in, skin on
Salt and freshly ground black pepper
½ cup chicken stock
1 cup Olive Scene Traditional 18-year Balsamic Vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Olive Scene Single Varietal Extra Virgin Olive Oil
4 cloves garlic, minced
2 teaspoons dry mustard
1 teaspoon fresh ground black pepper
2 tablespoons honey
2 tablespoons Dijon mustard 


  1. Rinse chicken, and pat dry. Trim any excess fat. Season with salt and pepper. Place in a gallon-size, sealable plastic bag. 
  2. Combine chicken stock and the next 8 ingredients in a mixing bowl.
  3. Reserve a half cup of the marinade and pour the remainder over the chicken. Seal and refrigerate 4 to 6 hours or up to 24 hours, shaking the bag occasionally. 
  4. Heat the grill to medium high. Grill the chicken, skin side down, for 6 minutes, basting with the reserved marinade. Flip to the other side and cook for another 6 minutes or until cooked through and an instant read thermometer inserted into the thickest part of the thigh reaches 160°F. 
  5. Let rest for 10 minutes before serving.

Serves 4