Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons dark brown sugar
  • 4 cloves minced fresh garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 2 pinches red pepper flakes
  • 1 tablespoon rosemary (leaves stripped and finely chopped)
  • 1/2 cup balsamic vinegar
  • 3 tablespoons low-sodium tamari
  • 2 tablespoons extra light olive oil (or any light, flavorless oil)
  • 1½ pounds thin-cut boneless, skinless chicken breasts

Instruction

  • In a medium bowl add the chicken (thin-cut breasts or even thigh meat will work).
  • In a smaller bowl whisk together the sugar, garlic, pepper, pepper flakes, rosemary, vinegar, tamari and olive oil until combined. Pour the marinade over the chicken and cover tightly with plastic wrap. Refrigerate for 1 to 2 hours or overnight.
  • Preheat your grill pan* on medium-high heat (stovetop) or your outdoor grill to 400-450°, adjusting the temperature as it cooks to avoid burning, grill for 3 to 4 minutes before turning and continuing to grill for an additional 3 to 4 minutes or until the chicken is fully cooked. You'll know the balsamic rosemary grilled chicken is ready to turn because the chicken will easily release itself from the grill grates. Allow the chicken to rest for a few minutes before serving or slicing.
  • If using a grill pan or outdoor grill, it would be a good idea to spray with olive oil spray before preheating. Please note that cooking times depend on the thickness and sized of your boneless skinless chicken breasts and that my cooking times are based on using thin-cut chicken breast halves.