Lemon, rosemary Grilled Chicken Thighs (My Essentials *) Ingredients • 3/4 cup balsamic vinegar • 1/2 cup olive oil ME* • 1/4 cup rosemary leaves or 1 t dried rosemary • 3 tablespoons minced garlic • 2 tablespoons lemon zest • 1 tablespoon crushed red pepper flakes • 8 chicken thighs • Salt and freshly ground black pepper ME* Directions In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag (ME*) . Put the 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 brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn 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. Pineapple Salsa (can substitute other fruit in place of /or with pineapple) 2 C diced fresh or canned pineapple 2 medium tomatoes, seeded and diced ½ c diced sweet red, yellow, or orange peppers ¾ c diced sweet onion (can also use red onion or green onions) ¼ minced fresh cilantro 1 jalapeno pepper, seeded and diced (can use several slices of pickled jalapeno from the jar) 1 T olive oil ME* ½ t salt ME* ½ t minced garlic (or 1 garlic clove, chopped) In large bowl, combine the all ingredients. Cover and refrigerate until serving Serve with tortilla chips.