Ingredients:
1.5-2lbs boneless/skinless chicken thighs
½ cup balsamic vinegar
2 tbsp olive oil or avocado oil
5 cloves garlic, minced (or 1 ½ teaspoons garlic powder )
1 teaspoon sea salt
½ teaspoon black pepper
 
Directions:
  1. Combine all of the marinade ingredients in a non-reactive bowl or Ziploc bag. Mix well.
  2. Add the chicken and mix again. Cover the bowl or seal the bag, and place into your fridge for at least 2 hours, and up to 24. 
  3. Preheat your grill to medium low heat.
  4. Place the chicken on the grill, cook for 7-10 minutes, then flip the chicken and cook the other side for 7-10 minutes, or until cooked through.