Although I love cooking with regular balsamic vinegar, raspberry balsamic is definitely my favorite. It’s slightly sweet with a bit of tang…but the fruitiness makes it feel lighter than regular balsamic. It works great in marinades, so this time I use it in a simple grilled chicken recipe. And I mean simple! All you do is dump the ingredients into a zip lock bag, shake it around to coat the chicken, and let it sit in the fridge for a couple hours. Then throw it on the grill and in less than 10 minutes you have a succulently moist grilled chicken! The rosemary pairs perfectly with raspberry balsamic…and it makes the entire dish incredibly fragrant. I love how the marinade caramelizes a bit on the grill. It’s so delicious! Try it out!

 

2 chicken breasts (approximately 1 lb)

1 tablespoon & 1 teaspoon raspberry balsamic vinegar

1 teaspoon extra virgin olive oil

2 teaspoons fresh chopped rosemary

Salt, pepper, and garlic powder to taste

 

Chop the fresh rosemary.

Sprinkle both sides of the chicken with a little salt, pepper, and garlic powder.

Put all of the ingredients into a zip lock bag and massage so everything is coated.

Seal the bag and refrigerate for around 3 hours.

Turn on your grill and allow it to heat up for 5 minutes. Put the chicken on the grill and cook for around 5 minutes on one side, then 3-5 minutes on the other (or until done).

Serve and enjoy!

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