This may be my new favorite recipe for chicken, as it is so quick and easy, and yet so flavorful! I only had enough time to marinade for an hour, but in the fridge overnight would of course be amazing. The balsamic colors the chicken immediately, and the acidity really helps to break it down and infuse the flavor.
1 lb chicken breasts/thighs, pounded flat, roughly 1/4″ thick
Marinade
1/3 cup brown sugar
1/3 cup balsamic vinegar
1 tsp rosemary
1 tsp thyme
2 cloves garlic, minced
salt and pepper
Combine the marinade together, and reserve a 2 Tablespoons for after cooking. Pour over chicken in a dish, make sure all pieces have been coated. Cover the dish and refrigerate, 1 hour to overnight. Remove from the fridge, and flip all of the pieces around in the marinade to make sure that they have all been covered by the marinade. Grill or cook in a frying pan, reserving the marinade. After you flip the chicken (only once, after about 4 minutes), use the remaining marinade to baste the chicken. Cook the second side for another 3-4 minutes, until cooked through. Remove from the pan, and drizzle with the remaining marinade (make sure to only drizzle with the reserved marinade, not the one that the raw chicken touched). Garnish with fresh rosemary sprigs, or more balsamic vinegar. Enjoy!
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