There really is not much to say about this chicken that it doesn't already say for itself. I mean rosemary....balsamic....lemon... yea, you know it's gonna be good. And I, or course, grilled it, so it tasted even more yummy with that nice outdoor cooked flavor! MMMMMMM.. it was almost like it was summer time all over again.......
The original recipe for this came from Emeril, but I snagged it off of Tracey's Culinary Adventures. Tracey posts a lot more yummy dessert type posts, but when she does post something savory, I always know I want to try it! Like I said, this is a simple and yet very flavorful marinade for the chicken. And of course, if you aren't in the mood to grill, you can bake this at 400 degrees for about 15-20 minutes or until the chicken is no longer pink in the middle. If you can get out there and grill, though, DO IT!!
Lemon, Rosemary, and Balsamic Grilled Chicken
Adapted from Tracey's Culinary Adventures
3 Tablespoons balsamic vinegar
1 Tablespoon olive oil
2-3 Tablespoons freshly chopped rosemary
1 garlic clove, crushed and chopped
2 Tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breasts
salt and pepper
In a small bowl, mix together all the ingredients except for the chicken and salt and pepper. Rinse chicken breasts and pat dry. Season with salt and pepper. Place the chicken in a resealable bag and pour the marinade over it. Seal the bag and place in refrigerator for 2 to 4 hours.
Preheat the grill to 400 degrees. Brush the grill grates with olive oil. Place the chicken directly over the fire (discard the marinade) and cook for 5-8 minutes on each side or until the chicken is no longer pink in the middle. Remove and allow to rest for 4-5 minutes. Enjoy!