Recipes

Grilled Balsamic Chicken Breast

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3/4 cup balsamic vinegar (I used a tangerine flavored one)
1/2 cup olive oil(I used half olive and half avocado oil)
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs (I added one breast for the hubby)
Salt and freshly ground black pepper(I used Montreal seasoning)

1) In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes.

2) Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
Put the chicken in the bag and seal.

3) Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

4) 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.

5) Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down.

6) 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.

7) Remove from the heat and serve.

Yield: 8 servings
Prep Time: 2 hr 0 mins
Cook Time: 0 hr 20 mins
Ready In: 0 hr 20 mins
   
Category: Main Course
Main Ingredient: Chicken
Cooking Method: Grilling
Recipe Tags: Grilled Balsamic Chicken Breast Grilled Chicken Breast Balsamic Chicken Breast
   
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