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When the weather heats up, cook this grilled balsamic chicken outside and don't heat up the kitchen!
Servings - 4 servings
- 4 small boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 2 cups brown rice side dish
- corn cobs side dish
Marinate the chicken breasts in the shallow baking dish or plastic freezer baggie with the balsamic vinegar, olive oil and some salt and pepper for at least 1 hour. I placed the chicken into freezer baggies with the marinade and then froze the chicken. Just remember to pull it out early and let it thaw in the fridge...best way to marinate!!!
Grill the chicken over direct, high heat for 7 to 9 minutes per side, or until cooked through.
Cook the brown rice as directed on the package.
Boil the corn for 4 to 5 minutes. Don't want to heat up your kitchen, grill your corn!
Serve Grilled Balsamic Chicken with Brown Rice and Corn.