Balsamic lemon Dijon grilled chicken thighs

In a measuring cup, combine about a quarter cup of lemon juice, a little balsamic, a grated giant garlic clove, a good spoonful of Dijon mustard, finely chopped rosemary, salt and pepper; whisk.

Stab the chicken thighs in a few places so the marinade absorbs, pour the marinade over, cover and refrigerate; hours ahead is better, as the acid flavours and tenderizes.

Grill on a hot gas grill, around 450, leaving the chicken alone until ready to flip.

Flip and cook another four to five minutes until fully cooked through; rest as long as possible before serving.