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Beccas Balsamic Grilled Chicken

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Ingredients

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	6 boneless chicken breasts
	3 sprigs fresh thyme
	3 sprigs fresh rosemary
	3 tablespoons olive oil
	1/3 cup balsamic vinegar
	1 teaspoon brown sugar
	3 garlic cloves (smashed)
	1 small onion (sliced thickly)

Nutritional information

319.1

Calories

181 g

Calories From Fat

20.2 g

Total Fat

4.8 g

Saturated Fat

92.8 mg

Cholesterol

92.4 mg

Sodium

2.4 g

Carbs

0.2 g

Dietary Fiber

1.2 g

Sugars

30.4 g

Protein

179g

Serving Size

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Beccas Balsamic Grilled Chicken

Name: Beccas Balsamic Grilled Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: : 6; : 3; : 3; : 3; : 1/3; : 1; : 3; : 1

Features:

Cuisine:

American

I made the marinade/dressing exactly as directly with a good balsamic vinegar. I marinated my chicken breasts for a little over 6 hours, then grilled them on an indoor, stovetop grill. They didn't quite burn while grilling, but they were very dark by the time the time the chicken was fully cooked, though the exterior of the meat wasn't tough or dried out. The flavor of the marinade didn't permeate into the meat very much - maybe because it only marinated 6 hours instead of 24. In the end, this was OK for me. I think it would have been simpler, more tasty, and helped to conserve my good balsamic vinegar if I'd just grilled the chicken after a little salt brine and then just drizzled them with a balsamic vinaigrette afterwards.

50 min
Serves 6
Easy

Ingredients

Directions

Becca’s Balsamic Grilled Chicken, This recipe is one that I learned from a friend of mine I think it’s a tasty way to do chicken on the BBQ Grill (Time to make does not include marinating time of 2-4 hours ), I made the marinade/dressing exactly as directly with a good balsamic vinegar I marinated my chicken breasts for a little over 6 hours, then grilled them on an indoor, stovetop grill They didn’t quite burn while grilling, but they were very dark by the time the time the chicken was fully cooked, though the exterior of the meat wasn’t tough or dried out The flavor of the marinade didn’t permeate into the meat very much – maybe because it only marinated 6 hours instead of 24 In the end, this was OK for me I think it would have been simpler, more tasty, and helped to conserve my good balsamic vinegar if I’d just grilled the chicken after a little salt brine and then just drizzled them with a balsamic vinaigrette afterwards , This was a very good, flavorful recipe The chicken came out dark and lovely on the outside, moist and juicy inside The ingredients were ones I typically have on hand, whichi is a definite plus! All in all, this was an easy, fairly quick recipe that gave great results Definitely one I’ll make again–probably often Thanks so much for sharing, Bert’s Kitchen Witch!

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Steps

1 Done	Pierce the Chicken Breasts All Over With a Fork.
2 Done	Pour the Oil and Vinegar Into a Large Plastic Zip-Top Bag.
3 Done	Add in the Brown Sugar, the Black Pepper, the Smashed Garlic, the Onion Slices, and the Sprigs of Rosemary and Thyme.
4 Done	Seal Bag, and "knead Around" to Mix Well.
5 Done	Put the Chicken Breasts Into the Bag With the Marinade; Reseal Bag and Knead It Around to Coat All the Surfaces of the Chicken. Place the Bag Into the Refrigerator For 2-4 Hours. (occasionally Knead Bag).
6 Done	When You Have Your Coals Ready on Your Bbq Grill, Take Out the Sprigs of Rosemary, and Thyme and Lay Them Directly on the Top of the Coals. Place Chicken on an Oiled Grill Rack Over the Heat. Grill 5-8 Minutes Per Side, or Until Chicken Is Done.