GRILLED BALSAMIC CHICKEN BREAST
A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g
GRILLED BALSAMIC CHICKEN BREASTS WITH PEACHES
Boneless chicken breasts are soaked in a balsamic marinade and grilled with fresh peaches.
Provided by Anne
Number Of Ingredients 6
Steps:
- Mix all of the marinade ingredients together (1 clove crushed garlic, 1 tablespoon dijon mustard, 3 tablespoons balsamic vinegar, 2 tablespoons olive oil) remove 1 1/2 tablespoons and set it aside.
- Place the chicken breasts in glass or ceramic dish, pour the marinade over the chicken, marinate in the refrigerator for at least one hour.
- Pre-heat a gas grill to medium heat. Place the chicken breasts on one side of the grill and allow them to cook about 5 to 8 to minutes depending on thickness. If they are thick let them cook for 8 minutes and flip them over.
- Place the peach slices on the grill flesh side down and cook them for 5 minutes and turn them over.
- Continue to cook the chicken breasts until they have reached an internal temperature is 150 degrees.
- Remove the chicken and peaches from the grill and serve.
Nutrition Facts : Calories 269 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/4 pound, Sodium 190 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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- In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil; reduce heat and simmer until it is reduced by half, approximately 20 to 25 minutes. Stir in the molasses and black pepper. Remove from heat and set aside.
- In a medium bowl, combine the basil, garlic, and olive oil. Rub the chicken breasts with the basil mixture; sprinkle lightly with salt and pepper.
- Preheat the grill (spray grill with cooking spray). Place the chicken onto hot grill and brush with balsamic vinegar glaze. Cover the grill with the lid, open any vents, and cook 10 to 15 minutes or until a meat thermometer registers an internal temperature or 165°F. (juices will run clear when cut with the tip of a knife); turning and basting several times. Grill time is totally dependent on how thick your chicken breasts are.
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