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+ servings

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.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Amy Rains


  • 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


  1. Place your chicken breasts in a large ziploc bag, or container.
  2. Place vinegar, oil, soy sauce, and brown sugar into a food processor.
  3. While motor is running, add rosemary and garlic. Pulse for about 1 minute, or until nice and smooth.
  4. Pour marinade onto the chicken, and let marinate in the fridge for at least 1 hour up to 10 hours.
  5. Prepare your charcoal or propane grill.

  6. Grill each breast until 165 degrees internal temperature or until no longer pink inside (usually takes 6-8 minutes per side).

Recipe 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.