Recipe printed from Jenn's Food Journey, adapted from Tracey's Culinary Adventures
3 Tablespoons balsamic vinegar
1 Tablespoon olive oil
2-3 Tablespoons freshly chopped rosemary
1 garlic clove, crushed and chopped
2 Tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breasts
salt and pepper
In a small bowl, mix together all the ingredients except for the chicken and salt and pepper. Rinse chicken breasts and pat dry. Season with salt and pepper. Place the chicken in a resealable bag and pour the marinade over it. Seal the bag and place in refrigerator for 2 to 4 hours.
Preheat the grill to 400 degrees. Brush the grill grates with olive oil. Place the chicken directly over the fire (discard the marinade) and cook for 5-8 minutes on each side or until the chicken is no longer pink in the middle. Remove and allow to rest for 4-5 minutes. Enjoy!