Ingredients:

  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 2 tablespoons (30 g) fresh rosemary, chopped
  • 2 tablespoons (30 g) fresh thyme, chopped
  • 2 tablespoons (30 g) fresh parsley, chopped
  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)

Instructions:

  1. In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, black pepper, and chopped herbs.
  2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal and refrigerate for 20 minutes.
  3. Preheat the grill to medium-high heat (about 400°F or 200°C).
  4. Remove chicken from marinade and discard leftover marinade. Place chicken on the grill and cook for about 5-7 minutes on each side until internal temperature reaches 165°F (74°C).
  5. Remove chicken from grill and let rest for 5 minutes before slicing. Serve immediately, garnished with extra fresh herbs if desired.