Rosemary-Balsamic Grilled Chicken
recipe slightly adapted from The Baking Bookworm inspired by Pink Parsley originally adapted from Southern Living
4 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons Dijon mustard
3 teaspoons honey
3 teaspoons balsamic vinegar
½ teaspoon salt
1 tablespoon fresh rosemary, chopped
2 pounds boneless, skinless chicken breasts
½ lemon, juiced
In a small bowl, combine garlic, oil, Dijon, honey, balsamic, salt and rosemary. Combine well.
Place chicken in a large zip-top storage bag. Pour marinade over chicken making sure all chicken pieces are coated in the marinade. Marinate in the fridge for at least 4 hours (up to 24 hours). If possible, every couple of hours flip the bag to ensure all of the chicken get covered equally with the marinade.
Heat grill to medium heat. Grill chicken for 5-7 minutes on each side or until an internal temperature has reached 165ºF. Remove chicken from grill and tent with aluminum foil to keep warm. Allow to rest for 10 minutes. Sprinkle the juice from the half lemon over the chicken before serving.
2 tablespoons olive oil
3 tablespoons Dijon mustard
3 teaspoons honey
3 teaspoons balsamic vinegar
½ teaspoon salt
1 tablespoon fresh rosemary, chopped
2 pounds boneless, skinless chicken breasts
½ lemon, juiced
In a small bowl, combine garlic, oil, Dijon, honey, balsamic, salt and rosemary. Combine well.
Place chicken in a large zip-top storage bag. Pour marinade over chicken making sure all chicken pieces are coated in the marinade. Marinate in the fridge for at least 4 hours (up to 24 hours). If possible, every couple of hours flip the bag to ensure all of the chicken get covered equally with the marinade.
Heat grill to medium heat. Grill chicken for 5-7 minutes on each side or until an internal temperature has reached 165ºF. Remove chicken from grill and tent with aluminum foil to keep warm. Allow to rest for 10 minutes. Sprinkle the juice from the half lemon over the chicken before serving.
