You can’t have too many good chicken marinades and I’m definitely adding this one to my collection.
- 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about ½ inch thick. Remove plastic wrap.
Place chicken in a gallon zip lock bag set in a shallow dish. In a small bowl, combine vinegar, oil, garlic and crushed red pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade. Sprinkle chicken with salt and black pepper.
For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilled. For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above. Makes 4 servings.
from Dinner on a Dollar magazine
by Better Homes & Gardens
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