INGREDIENTS:
- 2 lbs chicken breasts boneless and skinless
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 3/4 tsp onion powder
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 2 tbsp ketchup
- 1 tsp garlic minced
- Place olive oil, salt, black pepper, paprika, and onion powder in a zip lock bag. Add chicken and toss to coat, covering chicken with spices and oil.
- In a small bowl, whisk together balsamic vinegar, ketchup, garlic, and honey.
- Divide the sauce in half. Pour one half in the bag with the chicken and store the other half in a sealed container (or bowl covered in plastic wrap).
- Shake bag with chicken so that the meat is covered in the marinade. Seal bag and refrigerate for at least 30 minutes or up to 4 hours. Also store sealed marinade in the refrigerator until ready to use.
- When ready, remove chicken from ziplock bag. Discard bag and marinade that the chicken soaked in.
- Grill your chicken per typical cook time, usually 3-5 minutes per side (or until no longer pink).
- While chicken cooks, take the marinade that was stored separately and heat in the microwave for 30-45 seconds.
- Once chicken is cooked, drizzle or brush remaining marinade on top. Serve immediately.
Source: Homemade Hooplah
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