WHITE BALSAMIC MARINATED CHICKEN
6
servings1
hour30
minutesWet marinades are perfect for lean cuts of protein like boneless skinless chicken breasts and pork tenderloin. There are two key components here: acidity and timing. White Balsamic Vinegars – we chose Pineapple White Balsamic for this recipe – don’t deliver enough acidity that’s needed in a wet marinade. Be sure to pair it up with a more acidic vinegar like apple cider.
Once you’re chicken is in the marinade, be sure to watch the timing. More isn’t better. Two hours, tops. Then no rinsing! Part of the magic of a wet marinade is that the sugars caramelize on the exterior of the protein – like on these golden brown chicken breasts.
Ingredients
6 boneless, skinless chicken breasts
1/2 cup Garlic Extra Virgin Olive Oil
1/4 cup White Balsamic Vinegar
1/4 cup Apple Cider Vinegar
1 Tbsp Ground Mustard
2 tsp ground black pepper
2 tsp salt
2 Tbsp brown sugar
Instructions
- Combine the Garlic Extra Virgin Olive Oil, White Balsamic Vinegar (we used Pineapple White Balsamic,) apple cider vinegar, Ground Mustard, Roasted Granulated Garlic, black pepper, salt and brown sugar in a gallon-sized ziptop bag. Squeeze and rotate the bag to combine.
- Place the chicken breasts in the bag and rotate to coat the breasts in the marinade. Place in the fridge for up to 2 hours.
- Heat a grill over medium high heat and grill the breasts until golden brown and an internal temp of 165°F.
