Marinated Balsamic Chicken is one of my all-time favorite recipes. I hope I don’t say that too often although if I do, I hope it conveys the passion I have for food – simple, easy-to-prepare food that’s good for your body and soul.
We love this recipe and I make it about once a month. I always try to make extra so I can use it in another recipe or for salad fixings later that week. Grilled chicken on salad is a staple in our house and this chicken is great on salads like this one.
If you don’t have time to cook every night, making extra and using leftovers for a second dish is a smart way to use your limited time. I use this strategy A LOT to save cooking time. Here are some other tips I have for saving time in the kitchen.
The origin of this recipe was from a job I’d done several years ago. The original recipe was delicious but you know me, I like to change things up a bit and be able to roll with the ingredients I have on hand. I simplified the recipe and used what I had. I’m sure each time I make it it’s a little different but the basics are the same – sweet, tangy and delicious.
- ½ cup balsamic vinegar (light or dark)
- ¼ cup EVOO
- 1 tsp. cane sugar or honey
- 2 teaspoons crushed garlic (or two fresh cloves minced)
- ½ teaspoon salt
- 6 4” stems fresh thyme (or 1 tsp. dried)
- 3 4” stems fresh oregano (or ½ tsp. dried)
- Fresh ground pepper to taste
- Combine all in gallon Ziploc bag or glass container with tight-fitting lid.
- Slice 2 lbs. chicken breasts thinly and place in container with marinade.
- Move the chicken around so that each piece gets completely coated.
- Marinate for 1 hour, moving around every so often to soak the chicken evenly.
- Remove chicken from marinade and place on broiler pan in a single layer. You may need to do two separate batches. (You may also use a grill.)
- Remove fresh herbs, if using, and pour marinade over chicken.
- Broil chicken until browned, flip each piece and cook through checking often and removing smaller pieces that are finished first.
- Remove chicken to serving dish and pour juices from the pan overtop.