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