Sweet Balsamic Rosemary Grilled Chicken
Grilled chicken is marinated with flavors the whole family will love and is delicious served with grilled vegetables and garlic bread.
Serves
4
Prep time 5 min.
Cook time 15 min.
Ingredients
3 lbs. bone-in skin-on chicken thighs and legs or 4 to 6 boneless, skinless chicken breast halves
1 can (14.5 oz.) College Inn® 40% Reduced Sodium or Regular Chicken Broth
1/4 cup balsamic vinegar
2 Tbsp. extra virgin olive oil
1 Tbsp. honey
2 tsp. dried rosemary, crushed
2 cloves garlic, minced
1 1/2 tsp. Dijon mustard
1/4 tsp. dried red pepper flakes
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Directions
Place chicken in a 13x9-inch glass baking dish; set aside. Whisk together remaining ingredients in a medium bowl; pour half of the marinade over chicken, turning several times to coat. Cover and refrigerate 1 hour or overnight, turning occasionally. Cover and refrigerate remaining half of marinade.
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, and place on lightly greased grill rack; discard marinade. Grill until chicken is no longer pink inside and reaches an internal temperature of 165°F. (For bone-in legs and thighs, grill 10 to 12 minutes on each side; for boneless breasts, grill 5 to 6 minutes on each side.)
Meanwhile, bring reserved marinade to a boil in a medium saucepan over medium-high heat. Boil 5 to 6 minutes or until reduced to 1/2 cup liquid. To serve, pour sauce over grilled chicken.
NOTE: Recipe may be doubled.
