BALSAMIC CHICKEN MARINADE RECIPES

Steps:

• Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken; mix to coat. Cover with plastic wrap; refrigerate for at least 20 minutes.
• Heat a cast iron grill pan over medium-high heat. Add chicken; cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined.
• Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
• Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
• To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
• To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes total.