Grilled Chicken Breasts with Balsamic Rosemary Marinade Recipe

1. 1

   Pat the chicken breasts with paper towels to dry and place in a large zipper-lock plastic bag.

2. 2

   In a food processor, pulse the balsamic vinegar, olive oil, soy sauce, brown sugar, and black pepper until blended.

3. 3

   With the motor running, drop the rosemary and garlic through the feed tube and continue to process until smooth.

4. 4

   Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated.

5. 5

   Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.

6. 6

   Preheat the grill to medium heat.

7. 7

   Remove the chicken from the bag and arrange it on a well-oiled grill.

8. 8

   Cook until a nice crust forms on both sides, about 3 to 4 minutes per side.

9. 9

   Let the chicken rest on a serving platter for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.