We had a couple of days last week that were absolutely gorgeous. Those warm days necessitated grilling. This was one of those days when I started pulling stuff out of the produce drawer in the fridge and out of the pantry.
I used bone-in skin-on chicken thighs; however, I would think you can use any cut of chicken you prefer and it will be just as delicious!
In a medium bowl combine 1 teaspoon orange zest, the juice of one orange, the juice of one lime, 3/4 cup of balsamic vinegar, 1/2 olive oil, 1 teaspoon dried rosemary leaves, 2 teaspoons minced garlic, 1 teaspoon crushed red pepper flakes. Whisk to combine and place in a large resealable plastic bag. Place 4 to 6 chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
Preheat a grill to medium-low and spray the grates lightly with non-stick cooking spray.
Remove the chicken from the marinade and place on grill skin side down. Season the underside of the chicken well with salt and pepper. Cook the chicken about 8 to 10 minutes, turn over and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
Remove from the heat and serve while hot.