Grilled Balsamic Chicken with Asparagus
Grilled Balsamic Chicken with Asparagus
Prep time
Cook time
Total time
Tasty alternative to creamy sauces.
Author: Alberta Chicken Producers
Recipe type: Main Dishes
Serves: 4
Ingredients
- 4 boneless & skinless chicken breasts
- ½ cup balsamic vinegar
- One orange, zest & juice
- ½ lemon, zest & juice
- 3 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary, hard stem removed, finely chopped
- ½ teaspoon dried chili flakes
- 2 large cloves garlic, finely chopped
- 2 teaspoons fine sea salt
- 1 large bunch asparagus, bottoms trimmed 1.5”, washed
- Chunk of Parmesan
- Extra virgin olive oil
- Salt & pepper
Instructions
- To marinate chicken overnight:
- Wash chicken breasts and pat dry. In a large Ziploc bag, marinate chicken overnight with garlic, balsamic, olive oil, rosemary, lemon zest/juice, orange zest/juice and chili flakes.
- Mix around chicken well in the Ziploc bag.
- The next day, preheat a BBQ to 450F.
- Turn heat down to medium.
- Remove chicken from marinade and sprinkle each side with salt.
- Place chicken on the second hottest spot on the grill.
- Cook approximately 3-5 minutes per side, cooking times vary depending on the thickness of chicken.
- Chicken breast should feel firm to the touch, but not hard.
- Check internal temperature with an instant read meat thermometer (preferably electronic), should read 160F.
- Let chicken rest at room temperature for 5 minutes or so before serving.
- For the Asparagus:
- Preheat BBQ on the highest heat.
- Wash asparagus.
- Toss lightly in olive oil, salt & pepper.
- Place on grill, for perfect grill marks; place a heavy cast iron pan on top of asparagus.
- Remove from grill, shave Parmesan over asparagus with a vegetable peeler and drizzle with olive oil.