Recipe by Chef Heidi Fink
Winter Herb and Balsamic Grilled Chicken
- Prep time 15 mins
- Cook time 25 mins
- Ready in 40 mins
- Yield Serves 6 to 8
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The combination of winter herbs and bright balsamic vinegar elevates this weeknight grilled chicken. I like to make this in big batches so I can repurpose them for lunches and dinners throughout the week.
Ingredients
- Marinade
- Chicken
Directions
- Marinade: Combine all the marinade ingredients in a large bowl and whisk to combine and to dissolve the sugar.
- Chicken: Remove chicken from packaging, pat dry, and trim any fat or gristle. Place chicken breasts in the bowl with marinate and toss well to coat evenly. Cover and place in the fridge to marinate for at least 1 hour and up to 24 hours, stirring occasionally.
- Preheat grill to high or medium high. Spray grill with cooking spray. Use tongs to lay chicken on the grill. Cook without moving for about 30 to 45 seconds to create grill marks; use tongs to turn the chicken 90 degrees and cook for another 30 seconds. This step gives the nice cross-hatch design. Flip chicken breasts and repeat the cross hatch grill pattern on the other side of the chicken breasts.
- Now turn the grill down to very low. Sometimes turning off one of the burners could be helpful. Close the cover and let the chicken cook on low or medium-low heat (about 300 F) for about 20 minutes, until the chicken is cooked through but still juicy, reading 165 F on an instant reading thermometer.
- Remove chicken to a platter and cover loosely with foil for 5 minutes. Remove foil, sprinkle with fresh herbs, if desired, and toss the chicken around, mixing some of the juices that may have escaped with the herbs and back on to the chicken. Serve immediately or store refrigerated for up to four days.
