Ingredients
CHICKEN SEASONING
2 lbs chicken breasts boneless and skinless
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
3/4 tsp onion powder
HONEY BALSAMIC MARINADE
2 tbsp honey
2 tbsp balsamic vinegar
2 tbsp ketchup
1 tsp garlic minced

Instructions
FOR THE CHICKEN SEASONING
Place olive oil, salt, black pepper, paprika, and onion powder in a Ziploc bag (gallon-sized). Add chicken and toss to coat, covering the chicken with spices and oil. Set a bag nearby.
FOR THE HONEY BALSAMIC MARINADE
In a small bowl, whisk together balsamic vinegar, ketchup, garlic, and honey.
Divide the sauce in half. Pour one half in the bag with the chicken and store the other half in a sealed container (or bowl covered in plastic wrap).
Shake bag with chicken so that the meat is covered in the marinade. Seal bag and refrigerate for at least 30 minutes or up to 4 hours. Also, store sealed marinade in the refrigerator until ready to use.
PUTTING IT ALL TOGETHER
When ready, remove chicken from the ziplock bag. Discard bag and marinade that the chicken soaked in.
Grill your chicken per typical cook time, usually 3-5 minutes per side (or until no longer pink inside).
While chicken cooks, make the marinade that was stored separately and heat in the microwave for 30-45 seconds.
Once the chicken is cooked, drizzle or brush remaining marinade on top.
Serve immediately.
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