Ingredients:
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar (or other vinegar)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- ⅛ cup lemon juice
- ¾ cup brown sugar
- 2 tsp. dried rosemary
- 2 Tbsp. Dijon or Spicy Brown mustard
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 tsp. garlic powder
- 6 chicken breast or 3.5 lb. chicken (I only used 4 breasts but didn't reduce marinade measurements. It makes a pretty generous amount.)
Directions:
- Combine all ingredients. Reserve 1/2 cup of the marinade and set aside. Marinate chicken in remaining marinade for at least 4 hours and up to 24 hours.
- Preheat grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off. Discard marinade.
- In small sauce pan, bring the reserved marinade to a boil. Let it simmer until slightly reduced, about 10 minutes. Remove from heat and allow to slightly thicken as it cools.
- Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the leftover marinade.
- Remove chicken from grill and tent with foil. Let chicken rest for about 5 minutes before serving.
{*Reserving marinade to baste is totally optional.}
*www.momontimeout.com