Lemon, Rosemary, and Balsamic Grilled Chicken

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!