Grilled chicken is a lot healthier than some of the other ways to have chicken, and best of all, it tastes amazing too! Here is a great recipe that’s simple for you to cook chicken that you will absolutely adore, and one that you will want to tell your friends all about.
INGREDIENTS
1/4 c. balsamic vinegar
3 tbsp. extra-virgin olive oil
2 tbsp. brown sugar
3 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried rosemary
4 chicken breasts
Kosher salt
Freshly ground black pepper
Freshly chopped parsley, for garnish
Steps
Get a bowl that’s medium-sized and then put the olive oil, the vinegar, the garlic, the brown sugar, and finally the dried herbs, mixing this together and then seasoning all of this with pepper and salt to top it. Then, take a quarter of a cup and put it to the side to reserve it.
Add the chicken, out it in a bowl and then combine all of it by tossing. Let it sit in the marinade for at least 20 minutes, or as long as overnight
Have the grill set to medium high, put the chicken on there, and then baste it with the extra marinade as you grill this, about 6 minutes a side.
Serve it with a garnish of parsley and with some fun sides!
Tips
How long can the chicken stay in the marinade?
It’s best to stay in it 12 hours at most. According to what the USDA says, you can keep the chicken in the fridge for two days, but you shouldn’t marinade for that, because it just makes the chicken mushy.
Is it good to preheat the grill oil?
Yes. It’s something that can actually be good for this. Youkan let this sit in there and preheat the oil for about 10 minutes. You can simply put oil on this by putting the oil on the grill grates, and then on high heat, keep it there for about 20 or so seconds, and then do this once more until it’s time to put the chicken on there. This helps with adherence, and it helps make things a little more seamless without the marinade sticking everywhere.
What’s the best way to prevent the chicken from sticking on the grill?
You prevent this really by either doing the oil trick, or if you do give it ample time, it will not. If you see the chicken start to char, it creates little lines that push it through the grate, and if you flip this beforehand, it’ll stick. If that happens, wait a minute or so, and when it’s ready, it will release.
What is the ideal temperature for this?
For chicken cooking, this is best if the temperature internally is around 165 or so, and really, if it’s about 150, you’re going to be good. The reason why you may not go all the way up is because chicken doesn’t have as much fat as other meats, so this helps keep the juiciness in place.
What Else can I change to the Marinade?
Adding champagne vinegar, balsamic vinaigrette, or lemon juice for something will definitely give it a nice taste. You can even change out the brown sugar with agave.