1cupbalsamic vinaigrette salad dressingI like Ken's Steakhouse brand
4cloves garlic
1teaspoonsalt
½teaspoonblack pepper
¼crushed red pepper flakesoptional, if you want some heat
Instructions
Place chicken breasts into a gallon-sized Ziploc bag (or a mixing bowl with a lid will work). Add in the balsamic dressing, garlic cloves, and salt & pepper.
Let the extra out and zip the bag shut. Shake the bag and use your hands to mix everything together and make sure the chicken is coated. Refrigerate for 1-4 hours.
You can either grill this chicken OR bake it in the oven. If grilling, remove chicken from bag and grill over medium heat for 8-10 minutes per side or until it reaches the temperature of 165°. We prefer this chicken grilled!If baking the chicken, heat the oven to 400° and place chicken breasts into a 9x13 baking dish. Pour the extra marinade over top the chicken. Bake for 25-30 minutes or until the chicken reaches the temperature of 165°.
Notes
Use anywhere from 3-4 chicken breasts with this recipe. I normally use 3 larger chicken breasts and then cut each one in half (lengthwise) so I end up with 6 thinner pieces of chicken breasts. For the garlic cloves you can use fresh cloves that you mince or press. Use garlic paste from a tube. Or you can use chopped garlic from the jar.Marinade this chicken from 1-4 hours. I always do 4 hours and we love the flavor! But if you only have 1 hour then that's fine too. I have never added the crushed red pepper flakes because.... kids! :) But feel free to add it if you some heat/spice to the chicken.