Lemon, Rosemary and Balsamic Chicken

3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic, (i used 4 cloves chopped finely)
2 tablespoons lemon zest
1 teaspoon roasted ground coriander
2 Tablespoon of sesame seeds
8 chicken thighs
Salt and freshly ground black pepper

In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and sesame seeds and coriander.

 Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Internal temp should be 170 degrees when your thighs are done.

 Remove from the heat and serve while hot.