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Lemon and Balsamic Grilled Chicken
4 chicken breasts, boneless and skinless
1 lemon, zest removed in 2 inch strips and lemon juiced
1/4 cup Balsamic vinegar
1/4 cup low sodium soy sauce
2 teaspoons sugar
4 Tbs. olive oil
3 sprigs rosemary, cut into 1 inch pieces
Salt and pepper to taste
Lemon wedges (garnish)
Drizzle extra virgin olive oil
To make marinade, in a small bowl whisk lemon zest and juice, balsamic vinegar, soy sauce, sugar and olive oil together. Place chicken in a dish or zip lock bag and pour marinade over chicken and arrange rosemary on top. Cover and refrigerate for 4-8 hours.
Preheat grill to medium.
Remove chicken from the marinade and season with salt and pepper. Place on grill at an angle and grill for about 3-4 minutes. Rotate the chicken 1/2 a turn to create ‘x’ grill marks. Cook another 4-5 minutes then turn chicken over. Cook another 6-8 minutes or until chicken is cooked through.
Slice, season again with salt and pepper and serve with lemon wedges and a drizzle of good extra virgin olive oil.
Serves 4
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
