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

 


2 thoughts on “Grilled Chicken Balsamico”

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

  • 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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