This grilled chicken comes together beautifully with a simple and sweet marinade with fresh rosemary and balsamic vinegar. The chicken makes an easy summer time weeknight meal, or is a perfect dish for entertaining guests.
This grilled chicken recipe has been around my marriage for a long time; it was my first ever chicken marinade and one that I re-visit often. It still is one of my all-time favorites! What I love about it is the fresh taste of rosemary and balsamic together, but also the brown sugar gives it a simple sweet taste and slightly caramelizes the chicken. It’s a super simple, but yet sophisticated recipe to serve to guests. I can’t take credit for the marinade, it’s a recipe I’ve used and only slightly adapted from Williams Sonoma.
You’ll need a food processor to blend up the ingredients. I start by placing my vinegar, oil, soy sauce, and brown sugar into the food processor and begin pulsing. I then add the garlic and rosemary while the motor is running. Also, it does call for LOTS of fresh rosemary, and you will need to cut chop up the rosemary before pulsing in your food processor or blender. The marinade will look similar to this:
I usually make this in the morning, and marinade all day. If you forget (I’ve done that many times), even an hour or 2 is still great. I love to serve this along side my Greek Orzo Salad with Dill.
- 2 lbs chicken breast
- ⅔ cup balsamic vinegar
- ⅓ cup olive oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- ½ cup finely chopped rosemary
- 5 garlic cloves, minced
- Salt and pepper to taste
- Place your chicken breasts in a large ziploc bag, or container.
- Place vinegar, oil, soy sauce, and brown sugar into a food processor.
- While motor is running, add rosemary and garlic. Pulse for about 1 minute, or until nice and smooth.
- Pour marinade onto the chicken, and let marinate in the fridge for at least 1 hour up to 10 hours.
- Prepare your grill.
- Grill each breast until 165 degrees internal temperature or until no longer pink inside (usually takes 6-8 minutes per side).