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!