Ingredients:
For the chicken:
- 2 lbs. boneless skinless chicken thighs, trimmed of fat
- ¼ cup balsamic vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- 2 garlic cloves, minced (I used frozen Dorot cubes.)
- 1 tsp. salt
- ½ tsp. dried oregano
- ¼ tsp. black pepper
- Balsamic glaze (not vinegar), for drizzling over the top
For the strawberry-feta topping:
- 2 cups strawberries, diced
- ¼ cup feta cheese, crumbled
- 2 Tbsp. fresh basil, sliced
- Salt + black pepper, to taste
Directions:
- Marinate the chicken. Whisk the balsamic vinegar, olive oil, dijon mustard, garlic, salt, oregano, and black pepper together in a large bowl. Then add your chicken thighs, cover, and let them marinate for at least 30 minutes – 4 hours. (You can also marinate them overnight.)
- Make the strawberry-feta topping. While the chicken marinates, mix your strawberries, crumbled feta cheese, and sliced basil together in a bowl. Season it with salt and pepper to taste. Cover and keep it chilled in the refrigerator.
- Grill the chicken. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Once hot, remove the thighs from the marinade and place them directly on the grill. Cook for 5-6 minutes per side (or until they reach an internal temperature of 165 degrees). Baking Directions: Preheat your oven to 400 degrees and spray a baking dish with cooking spray. Add the chicken thighs to the dish and bake for 20-22 minutes (or until they reach an internal temperature of 165 degrees). (*I have also used the grill setting on my air fryer at 510 (high heat) and grilled for about 8 minutes.)
- Serve. Spoon your strawberry-feta topping over each chicken thigh and drizzle balsamic glaze over the top.
*www.kaleforniakravings.com