This recipe is will leave your chicken breasts tender, juicy and very flavorful. You can mix up the marinade the day or night before and pop the chicken in a couple hours before you’re ready to make dinner. With a little bit of planning you can have this meal on the table in just under 30 minutes.
4 chicken breasts
canola oil ~ if using conventional grill
1/4 C balsamic vinegar
1/4 C sweet white wine
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh oregano or 1 Tbsp dried
2 Tbsp chopped fresh basil or 1 Tbsp dried
1/4 tsp ground black pepper
4 garlic cloves minced
To make the marinade combine all the ingredients in a bowl and mix them together well. Leave it to sit until you are ready to use it. If you are making it ahead of time put it in the fridge.
When you’re ready to make dinner put the chicken and marinade in a zip top bag and let it marinate for 2 to 6 hours.
When you’re ready to grill up your chicken drain the chicken but reserve the marinade for basting.
If cooking on a charcoal/gas grill use some canola oil to grease the grid. Cook the chicken for about 12 to 15 minutes.
If using a counter top grill place the chicken on a hot grill, put a little marinade over the top and close the lid. Cook for about 2 minutes or until the chicken is cooked through and the juices run clear.
You can slice the chicken and place it on top of salad greens with additional veggies for a delicious and wholesome salad. You can also just add some veggies on the side, like broccoli or mixed veggies.
The flavor of this chicken is quite good. It was tender and juicy. We used the counter top grill for a really fast meal. Just make sure your chicken is competely done before you served it. The whole family enjoyed this meal and there was none left by the time dinner was over. We have put this in our rotation of regular dinner meals.
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