I can’t even tell you how many people came up to me and asked me for the recipe for this tender and juicy chicken. Well, first the went up to my best friend, because they figured that she was in charge of the food, and she was happy to send them in my direction for all the praise, compliments, and questions. I was happy to talk to each and every one of them. It was nice, especially seeings as I didn’t know many people. It was a great way to break the ice and get to know people.
Check out what they are saying about this recipe over at All Recipes:
“I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn’t change a thing!”
If you have the time and the patience, it’s worth the wait to let this marinate.
Ingredients
3/4 cup Newman’s Own balsamic vinegar
1/2 cup water
1 teaspoon dried minced onion
1/2 teaspoon McCormick’s crushed red pepper flakes
1/2 teaspoon dried minced garlic
1/4 teaspoon Morton salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon crushed dried rosemary
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breast halves
Instructions
Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).
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Quick Tip: Leave out the chili powder if you are worried about the flavor combination. It’s just as delicious without it.
Thanks again to All Recipes for this scrumptious and juicy recipe.
