Grilled Balsamic Rosemary Chicken
Grilled Balsamic Rosemary Chicken is a gluten free and dairy free main course. One portion of this dish contains about 26g of protein, 17g of fat, and a total of 313 calories. For $1.73 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Simply Scratch requires balsamic vinegar, red pepper flakes, tamari, and fresh rosemary leaves. A couple people made this recipe, and 19 would say it hit the spot. From preparation to the plate, this recipe takes around 40 minutes. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Similar recipes include Grilled Rosemary and Balsamic Steak, Grilled Balsamic Rosemary Carrots, and Grilled Balsamic Carrots with Rosemary and Thyme.
Servings: 4
Preparation duration: 125 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup balsamic vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon minced fresh rosemary leaves
4 cloves minced fresh garlic
1/4 cup light olive oil (or any light, flavorless oil)
1 to 2 pinches red pepper flakes
1-1/2 to 2 pounds thin-cut, boneless, skinless chicken breasts (or thighs)
3 tablespoons low-sodium tamari
Equipment:
bowl
whisk
plastic wrap
grill pan
stove
grill
Cooking instruction summary:
In a medium bowl add the chicken (thin-cut breasts or even thigh meat will work). In a smaller bowl whisk together the sugar, garlic, pepper, pepper flakes, rosemary, vinegar, tamari and olive oil until combined. Pour the marinade over the chicken and cover tightly with plastic wrap. Refrigerate for 1 to 2 hours or overnight. Preheat your grill pan* on medium-high heat (stovetop) or your outdoor grill to 400-450, adjusting the temperature as it cooks to avoid burning, grill for 3 to 4 minutes before turning and continuing to grill for an additional 3 to 4 minutes or until the chicken is fully cooked. You'll know the balsamic rosemary grilled chicken is ready to turn because the chicken will easily release itself from the grill grates. Allow the chicken to rest for a few minutes before serving or slicing. If using a grill pan or outdoor grill, it would be a good idea to spray with olive oil spray before preheating. Please note that cooking times depend on the thickness and sized of your boneless skinless chicken breasts and that my cooking times are based on using thin-cut chicken breast halves.
Step by step:
1. In a medium bowl add the chicken (thin-cut breasts or even thigh meat will work).
2. In a smaller bowl whisk together the sugar, garlic, pepper, pepper flakes, rosemary, vinegar, tamari and olive oil until combined.
3. Pour the marinade over the chicken and cover tightly with plastic wrap. Refrigerate for 1 to 2 hours or overnight.
4. Preheat your grill pan* on medium-high heat (stovetop) or your outdoor grill to 400-450, adjusting the temperature as it cooks to avoid burning, grill for 3 to 4 minutes before turning and continuing to grill for an additional 3 to 4 minutes or until the chicken is fully cooked. You'll know the balsamic rosemary grilled chicken is ready to turn because the chicken will easily release itself from the grill grates. Allow the chicken to rest for a few minutes before serving or slicing.
5. If using a grill pan or outdoor grill, it would be a good idea to spray with olive oil spray before preheating. Please note that cooking times depend on the thickness and sized of your boneless skinless chicken breasts and that my cooking times are based on using thin-cut chicken breast halves.
Nutrition Information:
covered percent of daily need
