Cherry Balsamic Rosemary Chicken Thighs


Was it the pepper mixed with the cherry balsamic dressing that smelled so good? Or was it the fresh rosemary added to the mix that made the smells really came to life? I think both. I started out sprinkling kosher salt and fresh ground pepper on my boneless, skinless chicken thighs. Next I added one and a half tablespoons of fresh minced rosemary. I then added one cup of Cherry Balsamic with Rosemary salad dressing to cover the chicken.

After I added the dressing, the scent of the pepper, rosemary and cherry balsamic together was wonderful. I wish there was a candle with this exact scent.

When I served the chicken, I added a bit more fresh rosemary over the top and I also added a handful of dried sweet cherries over the chicken thighs.

I’m hoping this recipe will satisfy my sister’s need for just a few ingredients. I know she said she likes to stick to just two ingredients. This recipe has five, and that includes the chicken.

My husband said this chicken ranks in the top 10 of his all-time favorites. He really loved the flavor of the chicken. Me too, I loved it. I’m thinking it’s definitely one I’ll add to that cookbook I talk about writing. It’s good, that good.

I served this with a baked sweet potato with a dollop of sour cream and a sprinkling of fresh rosemary. My vegetable of choice was brussels sprouts that I roasted in the oven drizzled with olive oil, kosher salt, pepper and 1/8 cup of the Cherry Balsamic with Rosemary Salad Dressing. They were yummy, really yummy.


  • chicken thighs
  • kosher salt
  • pepper
  • 1-1/2 tablespoons fresh rosemary, mined
  • 1 cup Cherry Balsamic with Rosemary Salad Dressing
  • handful of dried sweet cherries


1.  Place thighs in a glass dish and sprinkle both sides with kosher salt, fresh ground pepper and rosemary.

2. Pour dressing over chicken, cover with plastic wrap and place in refrigerator for a couple hours to marinate.

3. Bring chicken to room temperature and grill, either on an indoor grill pan or outdoors. I used an indoor grill pan and cooked my chicken for 5 minutes on the first side and 8 on the second. You could grill your chicken anywhere from 5-8 minutes per side, depending on the size of your thighs. Once the juices run clear, your chicken is done.


Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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