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Recipe: Balsamic, Rosemary and Lemon Grilled Chicken Breasts

Main Dishes - Chicken, Poultry
BALSAMIC, ROSEMARY AND LEMON GRILLED CHICKEN

1/2 cup balsamic vinegar
1/2 cup canola oil
2 sprigs fresh rosemary leaves, chopped
3 shallots, thinly sliced
1 lemon, thinly sliced
4 boneless, skinless chicken breasts or split whole chicken breasts
Flavorless vegetable oil spray
Salt and freshly ground pepper

In a shallow nonreactive dish, combine the vinegar, oil, rosemary, shallots, garlic, and lemon. Put the chicken breasts in the dish and turn once or twice to coat thoroughly with the marinade. Cover and refrigerate for 6 to 8 hours or overnight.

WHEN READY TO COOK:
Prepare a charcoal or gas grill so that the coals or heating elements are medium hot. Off the heat, lightly spray the grate with vegetable oil spray.

Remove the chicken breasts from the marinade and let most of the marinade drip back into the dish; discard. Season the chicken on both sides with salt and pepper.

Grill the chicken on each side for 4 to 5 minutes, depending on the size of the breasts, until cooked through.

Serves 4
Source: The Family Kitchen by Debra Ponzek
MsgID: 171160
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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