Rosemary-Balsamic Vinegar Chicken |
Author: Nicole
- 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)
- Mix together balsamic vinegar, lemon juice, olive oil, rosemary, red pepper flakes, garlic, salt and pepper.
- Place chicken in a glass or ceramic baking pan or ziplock bag and pour marinade over chicken.
- Cover and refrigerate at least 4 hours or overnight (preferred).
- Preheat grill to medium.
- 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.
- 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/
3.2.2045