Monday, April 29, 2013

What's For Dinner: Grilled Balsamic Chicken


I'm going to sound like a broken record, but I just can't help it -- the warm, sunshine-filled weather we experienced this past weekend was just divine! I seriously can't get enough of it -- but I shouldn't get too excited, as this week has highs back down in the 40s in the forecast. And it's not like I haven't lived through long winters before -- the winter season in Laramie was seemingly relentless -- and it was a foregone conclusion that we'd get a big snow dump sometime in mid-April. But I guess two years on the East Coast must have ruined me -- in my mind, trees should be budding and flowers should be blooming. I so totally miss the fresh produce that I could be buying at the local farmers markets in Philly right about now! (I'm pretty sure our too-quick trip to California a couple of weeks ago also didn't help my warm-weather desire.)

Long story short, the lovely weather this weekend called for grilling. Luckily, I had a chicken breast in the fridge that I had been marinating in a balsamic vinaigrette -- so when dinner time rolled around, all I needed to do was prepare a quick salad (aka, take the box o' greens out of the fridge) and hand the marinated chicken breast to D to grill.

Though I intended to cook this chicken a day after I put it in the marinade, we ended up grilling it three days later. And, my, was this chicken full of flavor and tenderness. Served over a bed of greens, this grilled balsamic chicken makes for an excellent light meal for a warm spring (or dare I say, summer) evening.

Grilled Balsamic Chicken
make two servings

2 6-oz organic chicken breasts
1/4 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
1 teaspoon herbes de Provence
1/2 teaspoon oregano

1. In a quart-size plastic zippered bag, add the olive oil, balsamic vinegar, minced garlic, herbes de Provence, and oregano. Liberally salt and pepper both sides of the chicken breasts then place them in the bag and zipper it closed. Place the bag on a plate and marinate in the refrigerator for at least 24 hours.
2. Remove the chicken from the fridge about 20 minutes before grilling to allow it time to come to room temperature.
3. Grill the chicken for 10-15 minutes (about 4-7 minutes per side), or until the internal temperature reaches 165 degrees. Cover with foil and let rest for 5 minutes. Serve the breasts whole or cut the chicken into slices and serve.

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