Monday, June 14, 2010

Red Wine Balsamic Chicken



I think I have stated before that my “grown-up” taste buds are finally kicking in. I have stayed away from balsamic vinegar for quite some time, I used to hate the taste of  it. Maybe it was because the quality of the balsamic was poor, not quite sure, but I have finally started to appreciate the flavor. I still haven’t moved up to having straight balsamic on my salads and such, but I do love it in marinades and other small quantities. This particular marinade was wonderful with the chicken. Light, yet sweet flavors with a subtle punch from the vinegar. A perfect dish to add to your next night of grilling.

Red Wine Balsamic Chicken

Printer Friendly Version

4 to 5 boneless, skinless chicken breast

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tablespoon olive oil

1 tablespoon honey

Juice of 1/2 a lemon (or orange)

1 garlic clove, minced

1 teaspoon dried minced onion

1 teaspoon kosher salt

1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

Fresh parsley, for garnish, if desired

Pound chicken until uniform in thickness.  Place chicken in a large zip-top bag or deep dish and top with remaining ingredients. Cover and place in the refrigerator for at least 1 hour, up to overnight.  When ready to cook, remove chicken from refrigerator and let sit for 15 to 20 minutes.

Preheat grill on medium-high heat. Grill chicken for a total of 10 to 15 minutes (or until done), flipping once after 5 minutes. Remove chicken from grill and let rest, covered, for 3 to 5 minutes. Top with parsley, if desired.

Source adapted from: Good Things Catered

No comments: