Ingredients
6
6 servings
- •0.5 cup balsamic vinegar
- •0.25 cup olive oil
- •3 cloves garlic, minced
- •2 tablespoons chopped Italian flat leaf parsley
- •2 teaspoons fresh rosemary, minced
- •2 teaspoons chopped fresh thyme
- •1 teaspoon dried sage
- •salt and pepper to taste
- •1.5 pounds skinless, boneless chicken breasts
Instructions
- Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.
- When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 221
- Carbohydrate: 4g
- Fat: 11g
- Fiber: 0g
- Protein: 27g
- Sugar: 3g
Related Recipes
Grilled Chicken and Herbs
Grilled Rosemary Chicken Breasts
Grilled Lemon-Garlic Chicken
Grilled Balsamic Chicken Breast
Spicy Grilled Chicken
Rosemary Lemon Grilled Chicken
Grilled Chicken Marinade
Grilled Lemon Pepper Chicken
Best Marinated Grilled Chicken
Quick Grilled Chicken Breast
Chicken with 20 Cloves of Garlic
