Pechuga de pollo a la parrilla con adobo de hierbas y balsámico

Ingredientes

• 1/4 cup balsamic vinegar
• 1 large lemon, juiced ((about 1/4 cup))
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, minced
• 2 tablespoon honey (or maple syrup (optional))
• 1 tablespoon fresh rosemary, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 4 boneless and skinless chicken breasts halves
• Oil to grease the grill or grill pan

Preparación

1. 1

   Prep: Using a mallet, pound the chicken to an even thickness.

2. 2

   Marinade Chicken: In a large bowl, resealable bag (or a shallow bowl), whisk together the balsamic vinegar, lemon juice, olive oil, garlic, honey (if using), rosemary, basil, salt and pepper. Add the chicken and toss until coated with the marinade. Gently squeeze the air out of the bag. Marinate for 30 minutes or up to 4 hours.

3. 3

   Heat up the grill: Preheat a grill to medium-high heat (375 - 450 degrees Fahrenheit). Carefully grease the cooking grates with the oil. If using a grill pan, heat the pan over medium-high heat and add a little oil to the grill pan.

4. 4

   Grill chicken: Remove the chicken from the marinade. Discard the marinade. Grill the chicken for 3 to 4 minutes per side or until cooked through. Cooking times may vary depending on the thickness of the chicken and your grill's heat.

5. 5

   Rest and serve: Remove the chicken from the grill. Allow chicken to rest for 5 to 10 minutes before slicing or serving.