With our final last days of warm, summer, (it could change at the drop of a hat!) we have been using the BBQ often, and having lots of salads and simple meals.  Although I do have one easy fancy dinner up my sleeve - a post for down the road.  I seem to have an abundance of chicken recipes on hand....so you might be seeing lots of chicken recipes over the next week.  With this meal, we had my Zucchini Cakes with Homemade Pesto/Mayonnaise, and a simple Greek Salad.
Here is my DH describing this marinated BBQ chicken: "crispy on the outside, juicy tender on the inside, and the marinade, piquant" - delicious in french!
I love "foolin" him sometimes.  (he hates Balsamic Vinegar...hee, heee)
5 large chicken thighs
2 Tblsp. Balsamic Vinegar
1 Tblsp. Olive Oil
3 Tblsp. Tamari Sauce
4 smashed garlic cloves
1/4 of an onion, roughly sliced
4 inch sprig of Rosemary
Fresh cracked pepper
To a bowl add all of the ingredients, except the onion and Rosemary, whisking to combine.  With a big spoon, give the Rosemary a couple of good whacks to release the oils.  Then add to the marinade along with the sliced onions.  Place the chicken thighs into a freezer bag, and pour in the marinade, sealing up the bag, and massage the marinade into the meat well.  Refrigerate 5-6 hours, and cook on the BBQ or in a 350 degree oven.  For the BBQ, DH preheated the BBQ to 450 degrees, opened it up, and seared the chicken on both sides - in total 8 minutes - flipping about every two minutes.  Then he transferred to the other side, heat off on that side, closed the lid to cook indirect heat for another 45-50 minutes.  Enjoy!