Oh wow do I love me some grilled chicken. Mr. W. is the grill master. One of those guys who has the magic touch to know exactly when to take something off so it’s moist, juicy and flavorful. This is one of the many things I love about him…he approaches his grilling like I approach my baking.
So on grill nights, all I need to worry about is mixing up some salad and a side or two and were good to go!
We were having company over for dinner and were facing a night with six kids under the age of ten and five adults. Not wanting to spend all night in the kitchen, I’d opted for mashed potatoes, green beans, a nice big salad and honey oatmeal rolls I could mix up in the bread machine and pop in the oven at the last minute. I’d originally planned to pan fry some chicken and then bake it, but that was going to add a LOT of time to the mix.
Wow oh wow was that a good idea.
Grilled Balsamic Garlic Crusted Chicken Breast
(adapted from Kitchen Confident)
- 3 pounds of chicken breasts
- 6 cloves of garlic, finely minced
- 4 t of coarse sea salt
- 1/3 cup of extra virgin olive oil
- 1/3 cup of balsamic vinegar
- 1/2 t of freshly ground pepper
Mix all of the ingredients together in a bowl. Put chicken in a gallon size ziplock bag, add marinade and let sit in the fridge for 1-4 hours. We had it in there for around two hours and flipped it once. When ready to grill, fire it up and grill as you normally would. (cooking time varies so much based on heat of your grill and size of the breasts that I hesitate to give you a time.) We had very large chicken breasts, so it took about 25 minutes total for ours to be done.
Don’t worry about any blackened bits, they’re amazingly tasty!