Balsamic Lemon and Rosemary Chicken
Emeril Lagasse
(Printable Recipe)
¾ cup balsamic vinegar
½ cup olive oil
¼ 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.
Now that looks like some tasty chicken and we like balsamic vinegar!
~ingrid
This chicken sounds good and it employees a version of one of the techniques we discussed in class this morning (combination of direct/indirect cooking).
Glad you got comfortable outside of your comfort zone, lol.
Wow this looks amazing! Thanks for sharing it with us, I am going to give it a try this weekend!!
I like balsamic in excess, so this sounds great to me. 90's??? yikes.
Your chicken looks delicious. We've been doing a lot of grilling lately.
Balsamic and rosemary are 2 things that we seldom use. Not because we don't like them, just don't think about it.
Will have to move them to the front of the spice cart and try to remember to add them in next time.