Ingredients
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½ cup balsamic vinegar
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¼ cup olive oil
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3 cloves garlic, minced
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2 tablespoons chopped Italian flat-leaf parsley
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2 teaspoons minced fresh rosemary
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2 teaspoons chopped fresh thyme
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1 teaspoon dried sage
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salt and pepper to taste
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1 ½ pounds skinless, boneless chicken breasts
Directions
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Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.
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When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
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Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Tip
You can cook these under the broiler for the same time per side.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
221 | Calories |
11g | Fat |
4g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 221 | |
% Daily Value * | |
Total Fat 11g | 13% |
Saturated Fat 2g | 8% |
Cholesterol 66mg | 22% |
Sodium 80mg | 3% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 3g | |
Protein 27g | 53% |
Vitamin C 4mg | 5% |
Calcium 27mg | 2% |
Iron 1mg | 7% |
Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.