GRILLED MEDITERRANEAN CHICKEN
Serves: 4
INGREDIENTS:
4 chicken breasts or 1 pound chicken thighs, boneless and skinless
3 tablespoons balsamic vinegar
2 tablespoons olive oil
¼ cup water
1 bay leaf
3 tablespoons LadyRen Chef’s Blend seasoning
½-1 teaspoon kosher salt
1 tablespoon honey
1 tablespoon fresh parsley, coarsely chopped, for garnish
INSTRUCTIONS:
Make the marinade: In a bowl, combine all the ingredients, except the chicken to make the marinade. Mix well.
Pierce the chicken breasts with a fork. Place the chicken in a large plastic food storage bag then pour the marinade over. Seal the bag and massage the marinade into the chicken.
Refrigerate and let marinate overnight or for at least 10 hours.
Bring to room temperature 45 minutes before cooking.
Preheat the grill and lightly spray with non-stick cooking spray or oil.
Remove the chicken from the marinade and grill on medium-high heat for about 6 minutes per side. Cook until the chicken is cooked through and has an internal temperature of at least 165 degrees.
While the chicken is grilling, pour the marinade into a small saucepan and simmer over medium-low heat for about 2 minutes.
Once the chicken has been cooked, remove from the grill and transfer to a serving plate. Cover with foil and let rest for 5 minutes. Drizzle the sauce over the chicken, garnish with fresh chopped parsley and serve.
Chef’s Tip:
Alternatively, you can bake the chicken in an oven:
Preheat oven to 350 degrees. Place the chicken in a large casserole dish along with the sauce and bake for 45 minutes or until cooked through.
Remove and discard the bay leaf before serving. Pour some of the excess sauce on top of the chicken for added flavor. Garnish with chopped parsley.