These chicken legs are juicy and tasty, perfect for a backyard barbecue.
2 pounds of skinless, boneless chicken thighs.
3 tablespoons of olive oil
1 tablespoon of brown sugar
1 tablespoon balsamic vinegar
1 tablespoon of dijon mustard
1 tablespoon of soy sauce
1 teaspoon lemon and pepper seasoning
1 teaspoon of dry rosemary, slightly crushed
1 clove of garlic, minced
Combine all marinade ingredients in a small bowl or freezer bag. Mix well.
Add chicken thighs and marinate at least 30 minutes to 4 hours.
Preheat a grill to medium-high heat. Add chicken thighs and cook 5 to 7 minutes on each side or until chicken reaches 165°F.
Rest 5 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat on the grill or in the microwave until completely warmed up.