Balsamic Rosemary Chicken Breasts

This is the dish to say WOW!
It is incredible for a summer dinner.
Marinate the chicken all afternoon, and prepare extra to serve as a sauce.
To all our family loves this dish, accompanied with arugula, I highly recommend it.
This chicken dish rivals anything served in a restaurant. It is delicious!!!!!!!!!!!!!

Balsamic Rosemary Chicken Breasts
Server 4-8


  • 4 boneless, skinless chicken breasts, butterflied
  • 1/4 cup balsamic vinegar
  • 1 tablespoons soy sauce
  • 1/4 cup olive oil
  • 1 orange juice
  • 1 lemon juice and zest
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/4 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon black pepper


  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight (or all afternoon).
  3. Preheat grill to medium heat.
    Transfer chicken breasts to preheated grill and discard ziplock bag with the marinade inside.
    Cook 3-4 minutes on each side, or until breasts form a slight crust.
  4. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.


Note: Cooking in the oven
Preheat oven to 350º F, and line a 9×13 inch baking sheet with foil.
Transfer chicken breasts to baking pan Cook 3-4 minutes on each side, or until breasts form a slight crust.

Balsamic Rosemary Chicken Breasts
Balsamic Rosemary Chicken Breasts

Recipe adapted from 12Tomatoes

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