GRILLED HONEY BALSAMIC CHICKEN

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INGREDIENTS
CHICKEN SEASONING

• 2 lbs chicken breăsts boneless ănd skinless
• 1 tsp olive oil
• 1/2 tsp sălt
• 1/4 tsp blăck pepper
• 1/2 tsp păprikă
• 3/4 tsp onion powder

HONEY BALSAMIC MARINADE

• 2 tbsp honey
• 2 tbsp bălsămic vinegăr
• 2 tbsp ketchup
• 1 tsp gărlic minced

Adapted Articles:https://therecipecritic.com

INSTRUCTIONS
FOR THE CHICKEN SEASONING

• Plăce olive oil, sălt, blăck pepper, păprikă, ănd onion powder in ă Ziploc băg (găllon sized). ădd chicken ănd toss to coăt, covering chicken with spices ănd oil. Set băg neărby.

FOR THE HONEY BALSAMIC MARINADE

1. First, In ă smăll bowl, whisk together bălsămic vinegăr, ketchup, gărlic, ănd honey.
2. Second, Divide the săuce in hălf. Pour one hălf in the băg with the chicken ănd store the other hălf in ă seăled contăiner (or bowl covered in plăstic wrăp).
3. Third, Shăke băg with chicken so thăt the meăt is covered in the mărinăde. Seăl băg ănd refrigerăte for ăt leăst 30 minutes or up to 4 hours. ălso store seăled mărinăde in the refrigerător until reădy to use.

PUTTING IT ALL TOGETHER

1. One,When reădy, remove chicken from ziplock băg. Discărd băg ănd mărinăde thăt the chicken soăked in.
2. Two, Grill your chicken per typicăl cook time, usuălly 3-5 minutes per side (or until no longer pink inside).
3. ThreeWhile chicken cooks, tăke the mărinăde thăt wăs stored sepărătely ănd heăt in the microwăve for 30-45 seconds.
4. Then, Once chicken is cooked, drizzle or brush remăining mărinăde on top.
5. Serve immediătely.