I have a new favorite chicken recipe.
The family even demanded an encore!
Chicken feels boring to me. I’m forever looking for new ways to prepare it. This Italian-inspired grilled Balsamic Marinated Chicken recipe was inspired by a pre-made version I used to buy in Atlanta. It was one of the few meals I didn’t tire of while competing, thanks to the tangy, sweet balsamic marinade.
I don’t know what made me think of it, but I suddenly decided that I HAD to bring back balsamic chicken. It was successful on the first try… but I was in such a hurry to make it that I didn’t bother to measure or write anything down. #fail
Luckily, Vegas and my baby sis requested that I make it again ASAP. (It should be noted that my baby sister barely eats meat, so this is especially impressive.)
The second time I did manage to slow down enough to measure and write down the ingredients. I even took a picture!
Vegas (a.k.a. The Grillmaster) was in charge of the grilling. I love the way she handles meat (TWSS). She’s much more patient than I am, taking time to slowly cook it rather than
burn char the outside. The meat thermometer with a handy temperature chart also helps. I don’t know what I did before my mom gifted me with this!
I added liquid smoke to the recipe because our grill is gas. It’s optional – especially if you have a charcoal grill – but I love the subtly smoky flavor it adds.
The balsamic is what really makes this recipe. Half a cup seems like a lot, but I promise it’s the perfect amount. This isn’t the place for the expensive, almost syrupy balsamic. Buy the giant bottle of the cheaper stuff; it’s rich enough to give you a fabulously flavored dish.
Any veggie pairs well with this. Eat it over pasta if you’re feeling extra-Italian! We served it once with grilled veggies and again over salad (pictured below in today’s WIAW line up).
And once standing in the fridge door eating it with fingers.
Balsamic Marinated Chicken
- 4 boneless skinless chicken breasts (~1 pound)
- 1/2 C balsamic vinegar
- 2 cloves of minced garlic
- 1 T dried Italian herbs
- 1 T olive oil or garlic-infused coconut oil
- 7-8 drops liquid smoke
- 1/4 tsp red pepper flakes
- 1/2 tsp pepper
Pound chicken* and place in glass dish or large baggie.
Pour balsamic, garlic, herbs, oil, red pepper flakes, and pepper over chicken.
Cover dish or seal bag and refrigerate for 1-4 hours (longer is better).
Preheat grill or grill pan to medium. Oil the grill or pan. Remove chicken from bag and place on grill or pan. Pour remaining marinade over chicken. Grill the chicken, turning once, until 165°F (~7-8 minutes per side).
Makes 4 servings.
*Pounding the chicken is optional; however, I prefer it since it results in a more tender chicken.
Read on for my whole day of eats (including the aforementioned chicken), and link up to Jenn’s WIAW baby over at Arman’s today (ok, so the link up is really tomorrow at the time of publish… I got excited…).
For breakfast we had a repeat of Cocoa-cado Waffles… strange but good! It was a multi-grain Van’s waffle with cocoa-avocado pudding, strawberries, and hemp hearts.
We were headed out of town so this was an “eat all the random things in the fridge” meal. Turkey with roasted salsa, cucumbers, red bell peppers, mushrooms, pico hummus, and spinach greek yogurt dip. Plus some unpictured tortilla chips. It actually hit the spot!
Balsamic chicken over a salad. With wine. Duh.
It’s been forever since I’ve made my 150 calorie protein mug cake. I first posted the recipe in 2012 (?!), and it remains one of my all-time favorite recipes on this blog.
This one was topped with TruWhip, trashy sugar-free caramel, and sprinkles.
One note: in the original I blended in spinach – I rarely bother with that anymore. I eat a lot of veggies. One less serving of spinach isn’t going to kill me. Plus getting out the blender is so much effort. #sorryimnotsorry
As you read this, I’m in Kansas City playing in the first day of the softball world series. Vegas and I still play with our Atlanta team every year. That team is how we met. Because we’re a stereotype. 😉
Do you ever tire of chicken? Or tofu/beans/other “plain” vegan protein?
Have you ever made a mug cake?