Rosemary-Balsamic Vinegar Chicken
Author: Nicole
Ingredients
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon red pepper flakes
  • 3 cloves of garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds of chicken (boneless breasts or tenders)
Instructions
  1. Mix together balsamic vinegar, lemon juice, olive oil, rosemary, red pepper flakes, garlic, salt and pepper.
  2. Place chicken in a glass or ceramic baking pan or ziplock bag and pour marinade over chicken.
  3. Cover and refrigerate at least 4 hours or overnight (preferred).
  4. Preheat grill to medium.
  5. Grill chicken for about 10-15 minutes (depending on the size of the pieces) brushing with reserved marinade and turning once so they brown evenly.
  6. Chicken is done when the meat thermometer registers 165°F or the inside is not pink.
Recipe by Riegl Palate at https://www.rieglpalate.com/rosemary-balsamic-vinegar-chicken/