The Best Grilled Chicken
The only chicken marinade you will need all summer long! Balsamic vinegar gives this marinade a subtle sweetness and gives the chicken a crispy caramelized outside
Servings: 2 chicken breasts
Ingredients
- 1 # chicken breasts
- 2 tbsp olive oil
- ¼ cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp fresh rosemary, finely chopped
- 1 large garlic clove, minced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Combine the olive oil, balsamic vinegar, dijon mustard, rosemary, garlic, salt, and black pepper together in a medium sized bowl and mix. Add the chicken breasts to the marinade and move around until they are well coated
- Cover the bowl and place in the refridgerator for a minimum of one hour and up to eight hours. I like to marinate mine for about four hours
- About 45 minutes before the chicken is done marinating, set up the charcoal grill and allow the grill to get to a medium high heat. If you are using a gas grill, start the grill about twenty minutes before the chicken is done
- Once the chicken is done marinating, lay the smooth side of the chicken breasts on the grates and cook for about five minutes. Flip the chicken over and cook on the other side for about five minutes. If you are not sure if your chicken is cooked all the way through, grab a meat thermometer and check. The internal temperature should reach 165 degrees Fahrenheit. Once cooked, remove the chicken from the grill and place on a plate or cutting board
- Allow the chicken to rest for about five minutes before slicing. Once rested, slice into strips and enjoy!