Italian Grilled Chicken
I love a simple, delicious weeknight dinner, and Italian Grilled Chicken is just that. Marinate chicken breasts in a lovely Italian-spiced sauce, let it sit for a bit, fire up the grill and barbecue the chicken until done. That’s it!
All the prep can be done way in advance so that all you have to do is grill the chicken before serving it. My kinda meal!
Make the marinade by combining olive oil, balsamic vinegar, garlic, lemon zest, tomato paste, Italian seasoning, fresh rosemary, brown sugar and salt & pepper.
Save some to baste the chicken with and pour the rest into a ziplock bag. Add the chicken and make sure that it is all coated.
Refrigerate for 30 minutes or up to 24 hours.
To grill the chicken, first preheat the grill to medium. Then, shake the marinade off of the chicken pieces and place directly on an oiled grill. Cook the chicken for 3 or 4 minutes and then flip to the other side. Brush with the reserved marinade.
Cook for a few minutes, flip and baste. Continue to do this until it is cooked through, with an internal temperature of 155°F. Transfer the chicken to a plate and tent with foil. Let the chicken sit for 5-8 minutes and then slice and serve.
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Italian Grilled Chicken
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes plus marinate time 30 minutes minimum
Ingredients
For the Marinade:
- 2/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 3 medium garlic cloves, finely minced
- finely grated zest of 1 large lemon
- 1 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp brown sugar
- 1 & 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the Chicken:
- 2-2 & 1/2 pounds skinless boneless chicken breasts
Instructions
For the Marinade/Basting Sauce:
Combine all of the marinade ingredients in a small bowl or measuring cup. Reserve 1/4 cup of the marinade and set aside for grilling. Transfer the chicken pieces to a large ziplock bag. Add the remaining marinade. Squeeze the air out of the bag and seal well. Massage the bag for about 30 seconds to coat each piece with the oil mixture.
Refrigerate for at least 30 minutes and up to 24 hours.
To Grill:
Preheat the grill to medium (about 400˚F). Clean and oil the grates well.
Gently shake the marinade off of each piece of chicken and place them on the grill. Discard the remaining marinade. Cook for 3-4 minutes until light golden brown on the side facing the grill. The chicken should release easily from the grill. Flip to the other side and brush with the reserved marinade.
Cook for another 2-3 minutes then flip again and brush with the oil. Continue flipping and brushing every minute until the internal temperature is 155˚F with an instant thermometer. Remove from the grill to a clean plate and tent with foil for 5-8 minutes before slicing and serving.
Recipe from The Cafe Sucre Farine
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