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Serves 4

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

4 chicken breasts, boneless and skinless

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. Allow to rest about 5 minutes after cooking.

Season again with salt and pepper and serve with lemon wedges and a drizzle of good extra virgin olive oil.