¼ cup balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon freshly ground black pepper

2 teaspoons kosher salt

1 ½ to 2 pounds bone-in skin-on chicken thighs

Add all ingredients to a gallon ziploc bag and toss to combine. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.

Preheat your USSC Grill to 450°F.

Optionally, make a glaze using the marinade. Pour the marinade into a small pot and bring to a boil over high heat. Continue cooking over medium-high heat until it has reduced by half to a syrup consistency, about 5 minutes.

Shake as much marinade off the chicken thighs as possible, then place on the grill, skin-side up, and insert a probe into the center of the smallest thigh. Grill for 15 to 20 minutes without touching, until the internal temperature reads 165°F.

Brush the grilled chicken breasts all over with the glaze. Allow chicken to rest for at least 5 minutes before serving to allow the juices to distribute evenly throughout the meat.