1/2cupbalsamic vinegar*can also use white wine vinegar
3clovesfresh garlic *minced
1tbsp.Herb de Provence *can substitute Italian seasoning or oregano
1/2tsp.red pepper flakes
Place all the ingredients (except the chicken) into a large mixing bowl and whisk to combine.
Place chicken breasts into a large zippered bag.Pour in the whisked marinade and seal the bag tightly. Be sure to remove any excess air.
Allow the chicken to marinate in the bag for at least 6-8 hours in the refrigerator. Ideally, I typically will start the marinade the night before for the next night’s meal. Marinaded chicken can be stored in the fridge properly for up to 36 hours. I like to put my sealed bags on a large plate or in a dish. Sometimes the bags leak and you do not want any raw chicken juices in your fridge due to salmonella.
Once chicken has marinaded for at least 6-8 hours, it is time to grill the chicken. Light your charcoal grill, or heat your gas grill to medium heat. Chicken takes about 10 minutes per side when cooked over indirect heat, and 6-8 minutes per side when over direct heat. Chicken breast must reach an internal temperature of 165 degrees Fahrenheit to be safely consumed.
Cook until clear juices flow out when breast is gently pressed. Of course you could use this chicken marinade for drumsticks, thighs and wings. Just be sure to adjust the cooking times.
Nutritional values may vary and are meant to be a guide.