There is nothing I love more than simple healthy recipes, and this Grilled Rosemary Balsamic Chicken has been a favorite of ours for years. I often make my own salad dressing, and having leftovers is how this marinade was born, well that and my massive rosemary bush. I’ve tried other fresh herbs, thyme is pretty good, but rosemary is my favorite. The fresh taste of rosemary with the rich acidic flavor of the balsamic vinegar really makes this chicken burst with flavor. My rosemary balsamic marinade is so simple to make too!
I start with a gallon size ziplock bag and add extra-virgin olive oil, balsamic vinegar, salt, and pepper. Then I mince or slice a little garlic, and then I add the rosemary to the bag. Stripping rosemary leaves from the stem is simple, take your thumb and pointer finger and run it down the stem against the direction the leaves are growing. Then I close the bag and shake it all up. Next I add the chicken and make sure it’s thoroughly distributed in the marinade, and then I squeeze the air out of the bag.
Have you ever had a bag of marinade fall over and spill everywhere? I don’t know how many times I’ve propped the bag up thinking it looked completely stable and minuted later the bag falls over and all the liquid drips out. So now I always set my marinade bag in large bowl, now no more tipping over!
MARINATE OVERNIGHT FOR BEST RESULTS! The longer the chicken marinates the the better flavor it will have. It’s a great recipe to throw together right before bed. This looks like a lot of chicken because I doubled the recipe. We love leftovers!
After it’s done marinating and the chicken is ready to be grilled, I pour the chicken mixture into a casserole dish and hand it off to Brian… and then about half an hour later it magically returns fully cooked! I love how grilling outdoors tricks men into cooking. That’s one of my old tricks, when I just don’t feel like cooking I tell Brian I’m craving something grilled. Try it, the word grill triggers something their caveman gene or something… it’s science.
Not feeling like grilled chicken? No worries you can throw it in the oven on a broiler pan to get a similar grilled effect. Depending on the size of your chicken I’d say around 350 for 45 minutes, you’ll just need to keep an eye on it though. Honestly grilling is my favorite method though.
Grilled Rosemary Balsamic Chicken
- 2 lbs chicken tenders
- 1/4 cup balsamic vinegar
- 2 tbs olive oil
- 2-3 tbs fresh rosemary
- 2 cloves of garlic, minced or sliced
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper (12 full pepper twists)
- In a gallon size resealable bag add balsamic vinegar, olive oil, garlic, salt, and fresh ground pepper. Strip the rosemary leaves from the stem and add them to the bag.
- Close the bag and shake well to combine, then add chicken and reseal the bag. Make sure the marinade is evenly distributed around the chicken. Marinate overnight for the best flavor.
- Grill over medium high heat until juices run clear and temperature registers 160°.
Yum yum yum! The flavors of the balsamic and rosemary go so well together! Enjoy your chicken with it’s delicious rosemary flavor, or try adding my Roasted Bell Pepper and Basil Salsa. It’s a pretty amazing combination. This recipe also works really well with pork chops. Happy eats!