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Grilled Balsamic Chicken Breasts

Chicken.delights's picture
Ingredients
  Whole chicken breasts 4 Pound, skinned, halved, and flattened to about 3/4 inch thick (4 Pieces, About 1 Pound Each)
  Shallots 4 , chopped
  Garlic 2 Clove (10 gm), pressed
  Freshly ground white pepper To Taste
For vinaigrette
  Chicken stock 1⁄2 Cup (8 tbs), reduced to 1/2 cup
  Dry white wine 1⁄2 Cup (8 tbs), reduced to 1/4 cup (Stock And Wine May Be Reduced Together)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Shallots 3 , minced
  Garlic clove 1 Large, finely chopped
  Chopped fresh thyme/1/2 teaspoon crumbled dried thyme 1 Teaspoon
  Tomato 1 Small, peeled, seeded, and very finely chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped fresh parsley 1 Teaspoon
Directions

GETTING READY
1) In a shallow glass baking dish, place the chicken breasts. Add the vinegar, shallots, thyme, and garlic. Sprinkle with salt and pepper.
2) Place inside refrigerator, covered with plastic wrap, for at least 2 hours or over-night.
3) Let stand at room temperature for half an hour before grilling.

MAKING
4) In a saucepan, prepare the vinaigrette, by combining stock and wine with the vinegar, shallots, garlic, and thyme. Bring to a boil. Stir in the tomato. Season with salt and pepper. Cook for 2 minutes to reduce and thicken slightly. Set aside.
5) Prepare a charcoal fire. When the coals are glowing with a layer of white ash, place the chicken breasts on the grill, 6 to 8 inches from the heat. Turning every 5 minutes, cook for 20 minutes, or until done.
6) Reheat the vinaigrette to stir in the parsley.

SERVING
7) Spoon the vinaigrette over the chicken breasts, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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