Balsamic Grilled Chicken

In a medium bowl, whisk together the ingredients (except the chicken). Taste, and add more balsamic vinegar if desired. In a gallon-sized ziploc bag, place the thawed chicken breasts, and pour the marinade over. Seal and “squish” the bag to make sure everything is well coated. Place in the fridge and let marinate for at least 2 hours.

Heat your grill to 350-375°F. Cook chicken for about 3 minutes on each side, then move them off the bottom and flip every 5 minutes at around 300°F, for about 15-20 minutes. (Note: the wind will make it take longer because more heat blows away every time you open it.) Once the juices run clear and there’s no pink in the middle, the chicken is done. Let it rest for about 5-10 minutes before serving to let the juices redistribute.