Ultimate Grilled Chicken Breast

Balsamic vinegar, brown sugar, and dried herbs give these grilled chicken breasts a sweet, tangy coating. Reserve some marinade before adding the chicken so you have a clean portion for basting.

Ingredients

• 1/4 cup balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons brown sugar

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 4 chicken breasts

• Kosher salt

• Freshly ground black pepper

• Freshly chopped parsley, for garnish

Directions

1. Whisk the balsamic vinegar, olive oil, brown sugar, garlic, thyme, and rosemary in a medium bowl. Season generously with salt and pepper. Measure out 1/4 cup into a separate clean container, cover, and refrigerate for basting.

2. Add the chicken to the remaining marinade and turn to coat. Cover and refrigerate for at least 20 minutes or up to overnight.

3. Heat the grill to medium-high. Remove the chicken from its marinade and discard the used liquid. Grill for about 6 minutes per side, turning and basting with the reserved marinade during cooking, until a thermometer inserted into the thickest part of each breast reads 165°F. Continue cooking as needed.

4. Transfer to a clean platter, garnish with parsley, and serve. Discard any basting sauce that touched the chicken or a used brush.

Recipe source: Lindsay Funston, Delish, “Grilled Chicken Breast”