|Balsamic vinegar is not used enough! It is a fabulous tenderizer in any capacity|
along with enhancing the flavors of meats, fihs and poultry!
4 tablespoons aged balsamic vinegar (I used aged 18 year old aged )
4 tablespoon olive oil
3 teaspoons minced garlic
1 spring fresh rosemary
pinch of cayenne pepper
1 teaspoon Italian seasoning
1 large zip lock bag
Place all ingredients in the zip lock bag and marinate at least three hours. Heat grill on medium high heat.
Place chicken on the grill and cook on each side until the juice run clear around 6 minutes on each side depending on the thickness. Pierce with a fork to see if the juice run clear to be finished cooking.
Serve with a side of rice or pasta, boiled potatoes or on top of a healthy salad.