Thursday, August 8, 2013
Easy Grilled Chicken Recipe
Citrus Rosemary Balsamic Grilled Chicken INGREDIENTS 3/4 cup balsamic vinegar 1/2 cup olive oil 1/4 cup rosemary leaves, minced 3 tablespoons thinly sliced garlic 2 tablespoons lemon zest 1 tablespoon crushed red pepper flakes 4 boneless, skinless chicken breasts Salt and freshly ground black pepper DIRECTIONS In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Place chicken breasts in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for a minimum of two hours and a maximum of eight hours. Preheat a grill to medium low and brush the grates lightly with an oil-soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about eight to 10 minutes, turn and continue to cook an additional eight to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve.