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Marinate Time
20 mins
Prep Time
10 mins
Total Time
30 mins


4 pieces
Chicken Drums & Thighs
3 tbsp
Compliments Balsamic Vinegar of Modena
2 tsp
kosher salt
2 tsp
ground pepper
1 teaspoon
Compliments Granulated Sugar
2 tbps
Compliments Butter Unsalted
lemons, zested, 1 juiced, and the other cut into wedges


Step 1
Spray cold grill with Safeway Cooking Spray, then preheat the grill to high.
Step 2
Prick the chicken pieces all over with a fork and set aside.
Step 3
In a large bowl, whisk 2 tablespoons balsamic vinegar with half of the lemon zest, salt and ground pepper.
Step 4
Add the chicken and turn to coat. Refrigerate for 10 minutes or overnight.
Step 5
Remove chicken from marinade, place chicken skin side down on grill.
Step 6
Adjust heat while cooking to avoid burning the chicken skin, chicken will have to be turned while grilling.
Step 7
Grill until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 20 minutes.
Step 8
While chicken is cooking, melt the 2 tablespoons of butter in a pan large enough to hold all the cooked chicken from the grill.
Step 9
Add remaining 1 tablespoon of balsamic vinegar, lemon juice and sugar, bring to a boil and remove from heat.
Step 10
When chicken is done, place chicken in pan with the balsamic butter sauce.
Step 11
Using a spoon, coat the chicken with the sauce, garnish with remaining lemon zest and serve.



Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Saturated Fat:
7 g
7 g
5 g
165 mg
27 g
1270 mg