Grilled Rosemary and Balsamic Chicken
Grilled Rosemary and Balsamic Chicken comes together with a food processor, a handful of ingredients, and less than 10 minutes of prep time! So perfect for a warm summer night.
Servings: 6 servings
Ingredients
- 2 lbs chicken breast
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil or avocado oil
- 2 tbsp GF Tamari soy sauce or Coconut Aminos
- 2 tbsp brown sugar*
- 1/2 cup finely chopped rosemary
- 5 garlic cloves minced
- Salt and pepper to taste
Instructions
- 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 charcoal or propane grill.
- Grill each breast until 165 degrees internal temperature or until no longer pink inside (usually takes 6-8 minutes per side).
Notes
*If using coconut aminos, you may not need any sugar. It will already be lightly sweetened. You can also replace brown sugar with coconut sugar.