Herbed Chicken Thighs

Herbed Chicken Thighs
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:55 Total Time


Add all
  • 8

    fresh chicken thighs, back attached

  • marinade:

  • 1/2 cup
    (125 mL)

    balsamic vinegar

  • 1/2

    onion, chopped

  • juice of 2 lemons

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 4

    garlic cloves, chopped

  • 3/4 cup
    (190 mL)

    chopped assorted fresh herbs (basil, chives, oregano)

  • Salt and pepper to taste


Skin chicken thighs. Set aside.

In a shallow dish, mix marinade ingredients together.

Add thighs, turning to coat thoroughly, and chill for 30 min.

Preheat barbecue to medium.

Put drained thighs on the grill.

Cook 10 min. per side or until chicken is cooked through.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007