Grilled Balsamic Chicken Marinade Food

GRILLED BALSAMIC CHICKEN BREAST

Steps:

• Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
• Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
• Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
• Remove chicken from marinade and discard used marinade.
• Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

GRILLED CHICKEN WITH BALSAMIC PEACH MARINADE

Steps:

• Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
• Just before you are ready to marinate chicken, stir in peaches.
• Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.

GRILLED BALSAMIC CHICKEN

Steps:

• Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
• Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
• Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

GRILLED BALSAMIC CHICKEN MARINADE

Steps:

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice, garlic and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

GRILLED CHICKEN MARINADE

Steps:

• Pour olive oil into a 2-cup liquid measuring cup.
• Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
• Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
• Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.