Ingredients:
¾ Balsamic Vinegar
½ C. Olive Oil
¼ C. Rosemary
3 TBSP. Thinly slice garlic (or minced garlic)
2 TBSP. Lemon zest (I add the lemon juice from the lemons too)
4-8 Chicken breasts (depends on size or use chicken tenders)
Sea Salt and freshly ground pepper

“In a medium bowl, combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon re-sealable food storage plastic bag. Put the chicken in the bag and seal it. [I threw the lemons in the bag as well.] Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.”

“Season the chicken well on all sides with a little sea salt and pepper, then place on the grill. I line to grill with foil. It’s just easier. The balsamic will caramelize and is very sticky. Just spray the foil with oil. Cook the chicken about 8 to 11 minutes, turn and continue to cook an additional 8 to 11 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot. No grill? Bake on cookie sheet lined with foil sprayed with non-stick at 350 degrees for 9-10 minutes per side.