2 teaspoons packed finely grated lemon zest

2 tablespoons fresh lemon juice

2 teaspoons chopped fresh rosemary

1/3 cup Dijon mustard

1/3 cup packed light brown sugar

1/3 cup balsamic vinegar

1/4 cup extra-virgin olive oil

Remove excess fat from thighs and place on skewers

Blend all ingredients and add chicken thighs, on skewers;  marinate overnight and cook on grill for approximately 20 -25 minutes.