- 4
Ingredients
- 4 boneless chicken breast halves
- 1 cup balsamic vinaigrette
- 1/2 cup balsamic vinegar
- 1/4 cup chopped fresh parsley
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon Italian seasoning
- 2 teaspoons crushed garlic
- 2 bricks wrapped in aluminum boil
Preparation
Step 1
Rinse chicken under cold water and pat dry with paper towels. Flatten the chicken with a mallet.
Place chicken in a large resealable bag. Add balsamic vinaigrette, vinegar, parsley, range juice concentrate, Italian seasoning and garlic. Squeeze air out of the bag and seal. Gently massage the bag to combine. Marinate in refrigerator for 1 to 4 hours.
Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking. Let chicken stand at room temperature for 30 minutes.
Remove chicken from the marinade; discard marinade. Place chicken on the hot, oiled grill and place foil-wrapped brick on to. Cook for 3 t 4 minutes per side, or until chicken is no longer pink and juices run clear (170 degrees).
Makes 4 servings
Tip: To cook indoors, omit the foil-wrapped bricks. Prepare chicken as directed. Preheat broiler. place chicken on a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 5 to 6 minutes per side, or until chicken is no longer pind and juices run clear (170 degrees). Do not overcook.