Earlier this week we had some grilled chicken for dinner. It wasn’t our go-to mojo marinated grilled chicken but it was just as yummy! A few months back I came across a recipe on Tasty Kitchen for a homemade balsamic chicken marinade. I absolutely love balsamic vinegar – just the thought of it makes my mouth water! Since we are welcoming grilling season back to Nashville (from its long winter break) I decided to make this yummy marinade for a grilled chicken dinner.
Below are the ingredients that you mix together in a ziplock bag or tupperware container for the marinade (I recommend letting it marry over night!):
- 3 Tablespoons Balsamic Vinegar (again, I used extra as the consistency looked too thick for my personal preference)
- 6 Tablespoons Extra Virgin Olive Oil
- 2 teaspoons Italian Seasoning
- 3 cloves Garlic, Minced
- ¼ teaspoons Sea Salt
- ¼ teaspoons Coarsely Ground Black Pepper
- 2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied (I used three butterflied breasts since that is what came in my package)
Look at this grilled goodness! I love that you can see the grill marks!! Way to go, Jon! The end result was delicious. The marinade does not overpower the taste of the chicken – it just adds a very yummy depth!
I decided to pack the left-overs for my lunch this week at work. Left-overs generally make up my favorite lunches! In addition to lettuce and grilled chicken my salad had: tomatoes, cucumbers, scallions, carrot peels (the little slices, if that’s what they’re called), red pepper and feta cheese. I alway prepare the toppings part of my salad and then keep the lettuce separate. This way I just have to combine the toppings, lettuce and dressing once I get to work. So easy!