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–+ servings

Balsamic Rosemary Chicken Breasts

This is very good! Excellent flavor, juicy, can cut with a fork. Highly recommended and on my Go-To list.
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Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper

Instructions
 

  • Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, and black pepper in a medium bowl. Pour into a large ziplock bag.
  • Rinse the chicken breast and pat dry, add to the ziplock bag, squish the bag around to coat all the chicken, squeeze out the air, seal, and refrigerate overnight.
  • Preheat your oven to 180 C (350 F). Line a baking sheet with foil and place a rack on the sheet. OR, and highly recommended, fire up your grill.
  • Remove the chicken from the marinade and shake off excess, discard marinade. Place chicken on the rack and bake for 10 minutes then turn over and bake for another 10 or until juices run clear. OR grill on the BBQ.
  • Let chicken rest for 5 minutes, serve with a side of your choice.

Notes

The chicken might cost 100 Baht, I just bought today, 3 large chicken breasts for 61 Baht. The vinegar will cost about 60 Baht (about half a bottle). For 4 servings, this is about $1.18 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.