Ingredients

• 0.5 cups balsamic vinegar
• 0.25 cups olive oil
• 3 cloves garlic , minced
• 2 tablespoons chopped Italian flat-leaf parsley
• 2 teaspoons minced fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1 teaspoon dried sage
• salt and pepper to taste
• 1.5 pounds skinless , boneless chicken breasts

Instructions

1. 1 Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.
2. 2 When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving