Ingredients 1/3 cup balsamic vinegar 1/3 cup ketchup 1/4 cup brown sugar 1/4 cup liquid honey 2 tablespoons oil 1 teaspoon minced garlic 1/4 teaspoon salt 1 pinch black pepper 4 boneless, skinless chicken breasts (about 1-1.5lbs)
Instructions 1. Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl. 2. Place chicken breasts in a large ziploc freezer bag or medium container. Pour half of the marinade onto the chicken, seal and turn to coat. Reserve remaining marinade in the fridge, covered. 3. Marinate chicken for at least 30 minutes, or up to 4 hours. 4. Preheat the grill to medium-high heat, about 400 degrees. Lightly grease the grill. 5. Meanwhile, add remaining marinade to a small pot and cook over medium heat on the stove top, until slightly thickened. (*This step is optional but a great accompaniment to the finished chicken) 6. When grill is hot, add chicken and cook for 5-7 minutes per side (you may want to lift or turn more than once to prevent sticking), until the breasts reach an internal temperature of 165 degrees F in the thickest part. 7. Let chicken rest for 5-10 minutes before slicing. Serve with thickened glaze if desired.
Description We loved this marinade.
Notes This is easy with ingredients are usually on hand. I suggest doubling the marinade, using 1/4 to marinate the chicken and using the balance for the glaze which is just phenomenal, and I would like to have more of it. Any chicken pieces can be used, with or without skin.
Source Recipe Rebel
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