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Sweet Balsamic Rosemary Grilled Chicken

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.

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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

Directions

  1. 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.
  2. 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.)
  3. 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.

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