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.