• 1/4 cup balsamic vinegar
• 2 Tbs. fresh lemon juice
• 2 cloves garlic, crushed
• 2 Tbs. honey
• 1/4 cup olive oil
• 4 boneless skinless chicken thighs

Combine first 4 ingredients and all but 1/2 tsp. oil in a bowl. Mix thoroughly. Add chicken thighs and turn to coat both sides. Cover and marinate in refrigerator at least 2 hours. Remove chicken from marinade and discard marinade. Preheat grill machine. Brush remaining oil over both grilling surfaces. Arrange chicken on hot grill, in batches if necessary. Close cover and cook about 4 minutes, or until chicken is cooked thoroughly.

Per serving: calories 409, fat 31.7g, 69% calories from fat, cholesterol 100mg, protein 20.8g, carbohydrates 10.8g, fiber 0.1g, sugar 9.5g, sodium 91mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.0, Fat: 4.7, Sugar: 0.5, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Chablis.