Ingredients:

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 (6 oz) boneless skinless chicken breasts

Instructions:

  1. Combine the balsamic vinegar, olive oil, maple syrup, minced garlic, Italian seasoning, salt, and pepper in a Ziploc bag. Shake vigorously until the emulsion is smooth.
  2. Add the pounded chicken breasts to the bag, sealing it tightly. Refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat the grill to medium-high heat (approximately 400°F / 200°C) and lightly oil the grates.
  4. Remove the chicken from the marinade and sear on the grill for 5–7 minutes per side until a deep mahogany char forms.
  5. Remove the chicken from the grill when the internal temperature reaches 160°F (71°C). Transfer to a plate and tent loosely with foil to rest for 5–10 minutes until the internal temperature reaches 165°F (74°C).