Simple, yet positively scrumptious. I find myself using this marinade time and time again for a barbeque, sliced into a chicken salad, or even tossed with vegetables for roasting or grilling. Recipe by Rivky Kleiman.
Balsamic and Herb Chicken Marinade
- Cook & Prep: 1 h 15 m
- Serving: 6
Prepare the Chicken
Place marinade ingredients in a large resealable plastic bag. Mix well.
Add chicken cutlets. Allow to marinate on the counter for one hour or overnight in the refrigerator.
Spray grill with cooking spray or smear the grates with a paper towel moistened with oil. Heat grill to high.
Remove chicken from marinade and grill two or three minutes per side. Remove to platter and serve.
If you prefer, you can bake the cutlets at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes.
This marinade is also fabulous for grilled vegetables, which can be spread on a parchment-lined baking sheet or a 9- x 13-inch baking pan and then grilled or baked. You can also defrost a bag of frozen broccoli and marinate it, and then bake or grill for 20 minutes, turning occasionally.
Photography: Daniel Lailah.
Food Styling: Amit Farber.