INGREDIENTS:

• 3/4 cup Rocky Mountain Olive Oil Black Mission Fig Balsamic Vinegar
• 1/2 cup Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil
• 1 Tablespoon minced garlic
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 1/2 pounds boneless, skinless chicken thighs

DIRECTIONS:

In a bowl, add the balsamic vinegar, olive oil, garlic, tarragon and thyme. Whisk together until combined. Place the chicken thighs in a gallon-sized resalable plastic bag and pour marinade mixture over the chicken. Turn the chicken to coat. Seal the bag and let marinate at room temperature for 1 hour. Remove the chicken from the marinade and grill for 15 minus on medium-high heat, flipping every 5 minutes. 

Serve the chicken alongside hearty kale salad, brown rice or another of your favorite side dishes.