Grilled Chicken Breasts with Balsamic Rosemary Marinade
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Ingredients (8)
- 4 boneless, skinless chicken breasts, butterflied
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoon soy sauce
- 4 teaspoons light brown sugar
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup finely chopped fresh rosemary
- 4 medium garlic cloves, minced
Nutritional Information
- Calories547
- Fat25.33g
- Saturated fat4.09g
- Trans fat0.02g
- Carbs12.3g
- Fiber0.55g
- Sugar9.33g
- Protein62.37g
- Cholesterol198.56mg
- Sodium573.99mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Store Chicken
Balsamic vinegar, olive oil, soy sauce, brown sugar, black pepper, and fresh rosemary make a highly flavorful marinade for grilled chicken breasts in this recipe adapted from Williams-Sonoma. Serve with Polenta, Garlic Roasted Potatoes, or our classic sautéed Zucchini.
Instructions
- 1Pat the chicken breasts with paper towels to dry and place in a large zipper-lock plastic bag.
- 2In a food processor, pulse the balsamic vinegar, olive oil, soy sauce, brown sugar, and black pepper until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until smooth. Add this marinade to the zipper-lock bag, seal, and shake to make sure the chicken is well coated. Place in a baking dish and refrigerate for 4 hours or up to overnight, turning the bag a few times.
- 3Preheat the grill to medium heat.
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4Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 3 to 4 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving.
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