Grilled Balsamic Rosemary Chicken Breasts
Description
Grill these chicken breasts in a wonderfully flavored marinade made from balsamic vinegar, garlic, olive oil, soy sauce, brown sugar, fresh rosemary and other seasonings. Serve with your favorite sides.
Ingredients
4 boneless, skinless chicken breasts, fat trimmed away and butterflied
3/4 c. balsamic vinegar
2 T. soy sauce, reduced sodium is fine
1/3 c. olive oil
4 cloves garlic, minced
2 T. brown sugar
1/4 t. fresh thyme, finely chopped
1/2 t. fresh rosemary, leaves only, finely chopped
1/4 t. black pepper
1/2 t. salt, or to taste
rosemary sprigs, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Marinade:
In a bowl, whisk together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, salt and black pepper in a medium bowl. Pour into a large ziplock bag.
Wash chicken; pat dry; pierce chicken on both sides with a fork several times; add to bag, making sure each breast is well coated with marinade. Refrigerate 4 hours to overnight. Turn bag over once or twice while marinating.
Preheat the grill to medium heat. Line a 9 x 13 inch baking sheet or pan with aluminum foil, if not putting directly on the grill.
Remove chicken from marinade; transfer chicken breasts directly to the preheated grill or to a baking sheet/pan. Discard ziplock bag with the marinade. Cook 3-4 minutes per side side, or until breasts form a slight crust.
When done, transfer chicken to a serving platter; let rest 5-10 minutes before serving.
Serve, garnished with rosemary sprigs.
4-6 servings.