This marinade was too strong, with the dried herbs. It might taste better with fresh herbs, I don't know. I used white vinegar (got my recipe ingredients mixed up) and I baked it at 375 degrees instead of grilling or broiling. I will use the leftovers from this chicken in my Chicken Alfredo Linguine tomorrow.Herb-Marinated Chicken
1 1/2 lb. boneless, skinless chicken breasts
1/4 c. olive oil
1/2 c. balsamic vinegar (oops, I used white)
1 T (about 3 cloves) minced garlic
1/2 t. dry parsley
1 t. dry rosemary
3/4 t. dry sage
1 t. dry thyme
1 t. salt
1/2 t. coarse ground pepper
1. Place chicken in a zip-top bag.
2. In a small bowl, whisk together remaining ingredients and pour over chicken.
3. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.
4. After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler.
5. Grill or broil chicken about 8-10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).
1/4 c. olive oil
1/2 c. balsamic vinegar (oops, I used white)
1 T (about 3 cloves) minced garlic
1/2 t. dry parsley
1 t. dry rosemary
3/4 t. dry sage
1 t. dry thyme
1 t. salt
1/2 t. coarse ground pepper
1. Place chicken in a zip-top bag.
2. In a small bowl, whisk together remaining ingredients and pour over chicken.
3. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.
4. After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler.
5. Grill or broil chicken about 8-10 minutes per side, or until chicken is no longer pink and the juices are clear (cooking time may vary depending on the thickness of the meat).
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