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chicken breasts balsamic vinegar olive oil soy sauce light brown sugar freshly ground black pepper fresh rosemary garlic
Viewed: 79 - Published at: 2 years agoIngredients
- 4 boneless, skinless chicken breasts, butterflied
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoon soy sauce
- 4 teaspoons light brown sugar
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup finely chopped fresh rosemary
- 4 medium garlic cloves, minced
Method
- Pat the chicken breasts with paper towels to dry and place in a large zipper-lock plastic bag.
- In a food processor, pulse the balsamic vinegar, olive oil, soy sauce, brown sugar, and black pepper until blended.
- With the motor running, drop the rosemary and garlic through the feed tube and continue to process until smooth.
- Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated.
- Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.
- Preheat the grill to medium heat.
- Remove the chicken from the bag and arrange it on a well-oiled grill.
- Cook until a nice crust forms on both sides, about 3 to 4 minutes per side.
- Let the chicken rest on a serving platter for 10 minutes before serving.
