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Grilled Chicken Balsamico








Tender, juicy, rosemary and balsamic vinegar-infused chicken on a skewer. Yumm. Great for company or everyday. This is a favorite of the Martinez family, one of my official recipe-taster neighbors. Serve with grilled Yukon gold potatoes and a tossed green salad or thick, juicy sliced tomatoes. Double recipe to serve more.  Prep time: 10 minutes to make marinade; 8-10 hours to marinate; 5 minutes to skewer; 9-10 minutes to grill

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Grilled Chicken Balsamico
Makes 4-6 servings

1-1/2    pounds chicken tenders
1/3       cup balsamic vinegar* (6% acidity)
2          tablespoons olive oil
2          tablespoons soy sauce
1          tablespoon minced fresh rosemary or 1 teaspoon dried, crushed
3          large cloves garlic, minced
1/2       teaspoon salt
1/4       teaspoon coarse-ground black pepper
6          (8-inch) skewers

          Place chicken in sealable gallon plastic bag. Combine remaining ingredients, except skewers; stir to dissolve salt. Pour over chicken and shake bag gently to coat. Seal bag and refrigerate 8 to 10 hours, turning bag over once.
          If using wood skewers, soak skewers in water 15 minutes. Preheat grill to medium-high heat. Drain chicken well; thread onto skewers. Grill (or broil) 5 minutes. Turn over and cook 4-6 minutes more. 

* I prefer Barengo or Holland House balsamics; the rich flavors are there with lower acidity, making them more versatile than others.  Be sure to marinate less time if using a balsamic vinegar with more than 6% acidity.

 An original recipe by Rita Held      Photography by Suzanne Carreiro


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  1. Cathi McLain
    Posted July 16, 2012 at 11:36 am | Permalink

    Delicious! With beet salad on homegrown lettuce with basil flavored goat cheese. Perfect summer evening to eat outside. Will definitely make your recipe again!

  2. Rita
    Posted July 16, 2012 at 2:04 pm | Permalink

    So glad you think this is a tasty one, Cathi. I lean toward easy recipes with plenty of flavor for most of my recipe development.

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