Grilled Chicken makes Keri VERY happy, but midway through each summer I start to get the “Grilled Chicken AGAIN!?” look from The Hub.
A really simple, really flavorful maranade is a good solution to bet the blahs and keep things fresh.
WHAT YOU NEED:
2 to 4 boneless, skinless chicken breasts
3/4 cup balsamic vinagar
1 teaspoon garlic salt
1 teaspoon black pepper
(yep, that’s it.)
WHAT YOU DO:
Combine the last 3 ingredients in a large ziptop baggie, close the top and shake to mix
Prick each side of the chicken pieces with a fork all over and place into the bag, close and turn bag to coat chicken.
Place in fridge 6-12 hours.
To Cook – Heat grill to a nice moderate temp, I aim for 400 degrees to start
Place the chicken pieces on the grill, close the lid and DO NOT TOUCH for 5 minutes.
Turn each piece of chicken 1/4th of a circle (if it was pointing to 12 o’clock, turn it to 3 o’clock.) on the same side – this creates the pretty pretty grill marks everyone loves to see.
cook for 4 more minutes on first side, then flip and repeat, cooking for 6 to 8 more minutes total – chicken is done when it is firm and the juices run clear when pricked.
Rest the chicken under a loose tent of foil for 5 minutes before serving.
Speaking of serving – we had ours with some mac and cheese (with butternut squash and tomatoes – mmmmm.)
It is simple, a little sweet, a little kicky, a little smokey -and perfect on the patio after work to make a weeknight a little special.