Chicken Balsamico with Tomato Raisin and Macadamia Nut Salsa
Marinade:
- 1/2 cup balsamic vinegar
- Zest of one lemon
- Juice of one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 chili pepper or 1 teaspoon red pepper flakes
- 1 tablespoon fresh rosemary
- 2 cloves garlic, minced
- 10 bone-in chicken thighs
Salsa:
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon macadamia nut oil
- 1 tablespoon fresh chopped basil
- 1 (8-ounce) basket grape tomatoes, halved vertically
- 1/3 cup golden raisins
- 1/4 cup chopped macadamia nuts
- Salt and pepper to taste
- Sprigs of fresh basil for garnish