Rosemary/Soy/Balsamic Marinated Chicken
This is an old favourite that I took out of retirement, isn’t it funny how one day you just stop making a dish you love, like you just forget about it? I love this marinade because it’s my idea of fusion cooking at it’s finest; this is classic Italian/Japanese fusion, my favourite!
Serves 4
¼ Cup extra virgin olive oil
¼ Cup Balsamic Vinegar
2 tbsp sodium reduced soy sauce
3 Cloves garlic, crushed
1 Sprig of fresh rosemary (leaves only), diced
Salt (About ½ tsp, to taste)
Pepper (About ¼ tsp, to taste)
4 Skinless, boneless chicken breasts, fat trimmed away
In a large deep dished pan, add the oil, vinegar, soy, garlic, rosemary, salt and pepper and mix well.
Add the chicken breasts to the pan.
Pierce the chicken with a fork, several times per breast. Flip the chicken breast and pierce the other side.
Try to coat the top chicken breasts with the marinade (the side facing up).
Let the chicken marinate for 20 minutes to one hour; don’t let it marinate any longer than that otherwise the chicken will breakdown too much.
Rotate the chicken once, halfway through the time you will marinate it.
Once the chicken has marinated for the allocated time, grill it according to the instructions for “My guide for awesome Grilled Chicken”.
As the chicken is grilling, lightly season both sides of the chicken breasts, while there is salt and pepper in the marinade, the chicken still needs to be seasoned as it’s cooking.
Notes:
- If you can’t find fresh rosemary then substitute with dried; the ratio for substituting fresh to dry is 1 tsp dried for every tbsp. of fresh. Here I’d add 1 tsp of dried rosemary in place of fresh.
