This grilled chicken comes together beautifully with a simple and sweet marinade with fresh rosemary and balsamic vinegar. The chicken makes an easy summer time weeknight meal, or is a perfect dish for entertaining guests.
This flame broiled chicken formula has been around my marriage for quite a while; it was my first historically speaking chicken marinade and one that I return to frequently. It actually is one of my record-breaking top choices! What I love about it is the new taste of rosemary and balsamic together, yet in addition the earthy colored sugar gives it a basic sweet taste and somewhat caramelizes the chicken. It’s an overly basic, yet complex formula to serve to visitors. I can’t assume praise for the marinade, it’s a formula I’ve utilized and just marginally adjusted from Williams Sonoma.
You’ll require a food processor to mix up the fixings. I start by putting my vinegar, oil, soy sauce, and earthy colored sugar into the food processor and start beating. I at that point add the garlic and rosemary while the engine is running. Likewise, it calls for LOTS of new rosemary, and you should cut cleave up the rosemary prior to beating in your food processor or blender. The marinade will appear to be like this
I generally make this in the first part of the day, and marinade the entire day. In the event that you neglect (I’ve done that multiple occasions), even an hour or 2 is as yet extraordinary. I love to serve this close by my Greek Orzo Salad with Dill.
Ingredients
- 2 lbs chicken breast
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tbsp GF Tamari soy sauce or Coconut Aminos
- 2 tbsp brown sugar
- 1/2 cup finely chopped rosemary
- 5 garlic cloves minced
- Salt and pepper to taste
Instructions
- Place your chicken breasts in a large ziploc bag, or container.
- Place vinegar, oil, soy sauce, and brown sugar into a food processor.
- While motor is running, add rosemary and garlic. Pulse for about 1 minute, or until nice and smooth.
- Pour marinade onto the chicken, and let marinate in the fridge for at least 1 hour up to 10 hours.
- Prepare your grill.
- Grill each breast until 165 degrees internal temperature or until no longer pink inside (usually takes 6-8 minutes per side)
