The hardest part of this recipe is letting the chicken marinate overnight -- let me tell you, it's not necessary; I've made it after just an hour of letting the chicken sit in these flavors -- it is delicious. We're not tired of this yet and we've prepared it several times over the last few weeks!
Ingredients
¼ cup balsamic vinegar
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon rosemary, dried or fresh and minced
½ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
4 boneless, skinless chicken breasts (if large, cut in half so you have serving sizes)
Instructions
In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano, and rosemary; add salt and pepper and mix. Reserve ¼ cup and set aside.
In a gallon sized Ziploc bag or large bowl, combine vinegar mixture and chicken pieces; marinate for at least 1 hour to overnight, turning the bag to make sure all the chicken pieces are moistened by the marinade.
Preheat grill to medium high heat. Add chicken to grill and cook for 5-6 minutes at a time on each side, generously using the marinade you set aside to baste as you go, until the chicken is cooked through -- I turned it 4 times and used a meat thermometer to make sure the meat registered 165F degrees - not more or the chicken will start to dry out..
Serve immediately -- but it's good at room temperature too!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/07/08/ffsb-the-sequel/