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

Ingredients

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

Steps

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.
Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight (or all afternoon).
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.
When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.

Enjoy!

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.