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