Balsamic Rosemary Chicken Breasts


70 minutes – overnight to prepare serves 4-8



  • 4 boneless, skinless chicken breasts, butterflied
  • 3/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1/4 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon black peppe


  1. Make the marinade by whisking together garlic, balsamic vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary and black pepper in a medium bowl. Pour into a large ziplock bag.
  2. Pat chicken breasts dry and add to bag, making sure each breast is well coated. Refrigerate for 1 hour to overnight.
  3. Preheat oven to 350º F, or preheat grill to medium heat (same as oven temperature), and line a 9×13 inch baking sheet with foil.
  4. Transfer chicken breasts to baking pan or preheated grill and discard ziplock bag with the marinade inside. Cook 3-4 minutes on each side, or until breasts form a slight crust.
  5. When done, transfer chicken to a serving platter and let rest 5-10 minutes before serving.
  6. Enjoy!

      Recipe adapted from Chow Hound

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