How To make Grilled Chicken Breasts In Raspberry Vinegar M
How To make Grilled Chicken Breasts In Raspberry Vinegar M
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4 Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 Shallot, finely chopped 1/2 t Dried tarragon leaves Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.
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GRILLED BALSAMIC CHICKEN - Easy Recipe
Balsamic and herb marinated grilled chicken breasts. Not only will this simple to make marinade give your chicken super flavorful, it creates a colorful presentation that will impress your family and friends.
Marinade: ¼ cup balsamic vinegar ¼ cup extra virgin olive oil ¼ cup lemon juice 1 tsp. rosemary 1 tbs. thyme 2 tsp. minced garlic 2 tsp. kosher salt ½ tsp. course black pepper
Directions: Slice the chicken lengthwise to give you 2 pieces. Mix the marinade ingredients in a bowl. Add the chicken to a zip-lock bag then pour in the marinade. Marinade 30 minutes up to 6 hours. (DON’T NOT MARINADE LONGER). If you marinade for only 20 minutes, let it set out. Any longer, put it in the fridge. Pre-heat a grill pan on medium high heat and brush on a small amount of oil. Remove the chicken from the marinade, pat dry to prevent steaming rather than searing, and cook for 3-5 minutes each side depending on the size of the breasts. Discard the marinade. Garnish with a sprig of fresh rosemary. Serve immediately and enjoy!
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