Fresh rosemary is probably my favorite herb, and I love spicy food and grilled food. This simple recipe features all of that, and is bursting with rustic flavor. Delicious hot off the grill, these chicken breasts are even better the next day if you refrigerate any leftovers and slice to enjoy in sandwiches & salads. You can double the recipe, and adjust the amount of any ingredient to taste. You need to marinade the chicken overnight, so plan accordingly.
Ingredients
4 cloves garlic, peeled
1 Tbs fresh rosemary leaves
1/2 tsp red pepper flakes
1/4 tsp Kosher salt
1/4 tsp coarsely ground black pepper
1/4 cup balsamic vinegar
1 Tbs red wine vinegar
1/2 cup extra virgin olive oil
6 skinless, boneless chicken breasts
Combine all ingredients EXCEPT the chicken in a food processor or blender and process until thoroughly blended. Place the chicken in a large resealable plastic bag and pour in the marinade. Seal the bag and shake well, making sure all of the chicken is completely coated with the marinade. Refrigerate overnight. When ready to cook, remove chicken from plastic bag & discard the used marinade. Grill, turning once, until golden brown and the chicken reaches an internal temperature of 165F degrees.
Zestfully yours,
Gloria
Carolina Sauce Company
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