Grilled Balsamic Chicken |
| Name: |
Jennifer Walton |
| Base: |
Ft Knox |
| Recipe: |
6 skinless boneless chicken breasts
3 sprigs fresh thyme or 1 tsp dried thyme
3 sprigs fresh rosemary or 1 tsp dried rosemary
¼ cup balsamic vinegar
2 tbsp olive oil
Pierce chicken with fork. Place thyme, rosemary, vinegar and olive oil in a resealable plastic bag. Knead bag to mix.Place chicken in bag. Squeeze out air and seal bag. Knead chicken in bag to distribute marinade around chicken. Marinate in refrigerator.
-Prepare chicken through this step up to a day ahead. Marinating overnight will allow the chicken to absorb the maximum flavor possible.
Preheat grill. Remove thyme and rosemary sprigs from bag and place on coals. Brush grill rack with vegetable oil. Remove chicken from bag and place on grill over medium-hot coals. Discard marinade. Grill for 5 minutes on each side or until juices run clear when pierced with a fork.
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