Now that the weather is nice, we are doing a lot more grilling. Chicken Legs loves to grill and I am more than happy to keep the oven off when it is 90 degrees outside. I saw this recipe on one of the many blogs I check periodically. I had some bone-in chicken breasts in the freezer and thought I would give it a try. This recipe is a big departure from my normal chicken marinades since it uses a lot of balsamic vinegar. I like balsamic in moderation, but I didn't know if I would like it as the star of the dish. Much to my relief, the chicken turned out great. It was juicy and had tons of great flavor. I am glad broke out of my comfort zone and gave it a shot!
Balsamic Lemon and Rosemary Chicken
3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
3 bone-in chicken breast pieces
Salt and freshly ground black pepper
In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and place half of the marindae in a 1-gallon resealable food storage plastic bag. Place the chicken in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours. (I did this overnight)
Remove chicken from marinade. Tear off three squares of heavy-duty foil and place one chicken breast in the middle of eat piece of foil. Pour reserved balsamic marindae on top of chicken and seal the foil package. Place on grill and cover. Allow chicken to grill for approximately 30 minutes. Open foil packets and grill chicken 5-10 minutes, just until chicken is completely cooked and has a nice color.
CONNECT WITH PLAIN CHICKEN