Easy Balsamic Chicken

1. 1

   Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.

2. 2

   Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, kosher salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.

3. 3

   Drain, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170u00b0F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)

4. 4

   Oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400u00b0F oven for about 15 minutes or until chicken is no longer pink (170u00b0F).

No additional tips available.