Balsamic Marinated Chicken

 Recipe

Balsamic Marinated Chicken Breasts (Oven and Grill)

Author: Katerina | Diethood

• ▢ 4 (1 pound, total) boneless, skinless chicken breasts
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 3 tablespoons balsamic vinegar
• ▢ 3 cloves garlic, minced
• ▢ 1/2 tablespoon dried oregano
• ▢ 1/2 tablespoon dried basil
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ olive oil cooking spray
• ▢ balsamic glaze, for topping, optional

Instructions 

• Place chicken breasts in a large resealable plastic bag; set aside.
• In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
• Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.

To Bake

• Preheat oven to 425˚F. Remove chicken from marinade; discard marinade.
• Lightly pat dry the chicken breasts with paper towels.
• Spray a baking dish with cooking oil.
• Add chicken breasts to the baking dish; lightly spray chicken with olive oil cooking spray and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.
• Remove from oven and let stand 8 to 10 minutes before cutting.
• Top with a drizzle of balsamic glaze and serve.

To Grill

• Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.
• Brush grill grates with oil.
• Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.
• Remove from grill; let stand 8 to 10 minutes before cutting.
• Top with a drizzle of balsamic glaze and serve.