Yum! This was delicious, only I did make a few changes. The first and most significant was I used white wine instead of balsamic vinegar. The flavor from the wine went really well with the mixture of herbs. I used all fresh herbs and added a bit more then it called for. I poked holes in the tops on the chicken thighs and let them marinade for 24 hours. Then I baked them on about 190 degrees Celsius for about 15 minutes and then grilled them in the oven until they went brown and crisp on top. The result was succulent, flavorful, and crispy chicken. I served this with pasta with a garlic white wine sauce and a nice fresh salad on the side. Thank you for the recipe, I was defiantly make this again!
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Yum! This was delicious, only I did make a few changes. The first and most significant was I...