Red Wine Balsamic Grilled Chicken

We are always looking for new and delicious ways to prepare grilled chicken.  Normally I grab a packet of marinade mix, marinate the chicken, and the husband slaps it on the grill.  I read the ingredients on the back of one of those packets a few weeks ago and was horrified.  I am now trying to make all of my marinades from scratch, and was very excited to stumble across this recipe.  It’s been on my menu plan almost every week for awhile now, but I’ve never gotten a chance to make it.  Let me tell you, this was great!  The marinade goes together so quickly, add adds so much flavor and moisture to the chicken.  You can whip this up in a few minutes in the morning before work, and just throw it on the grill when you get home.  Unfortunately for us, our grill ran out of gas as soon as the husband turned it on, so I did end up pan frying these, and they were still great.  We will definitely be making these again soon…hopefully on the grill!  I served this with this Baked Garlic Rice Pilaf…YUM!

Red Wine Balsamic Grilled Chicken

4-5 boneless, skinless chicken breasts, about 3 lbs
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 Tbsp olive oil
1 Tbsp honey
Juice of 1/2 a sweet lemon
1 clove garlic, minced
1 tsp dried mined onion
1 tsp kosher salt
1 tsp dried thyme
1/2 tsp cracked black pepper

-Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness throughout)
-Place in large, deep dish and top with remaining ingredients.
-With tongs, flip chicken and move around to coat evenly.
-Cover and place in fridge for at least 1 hour and up to overnight.
-When ready to cook, remove chicken from fridge and place on sideboard to remove chill while starting grill.
-Preheat gas grill on high for 10 full minutes.
-Clear grates, turn heat to medium-low and place chicken on grates n a diagonal.
-Cover and cook untouched until nice grill marks form, about 5 minutes.
-Flip and continue cooking until cooked through, about 10 minutes.
-Flip one more time, on opposite diagonal, 2 minutes before cooking is complete to obtain grill cross-marks, if desired.
-Remove from heat and let meat rest, covered, on cutting board for 3-5 mins before cutting and serving.

Source: Good Things Catered


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