• 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


  • 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.