Note: I doubled the marinade and substituted maple syrup for part of the brown sugar. The recipe comes from Delish.
1/4 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 chicken breasts
Freshly ground black pepper
Freshly chopped parsley, for garnish
In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic,
Flatten chicken breasts between two sheets of parchment or wax paper, so they are an even thickness.
Add chicken breasts to the bowl and toss to coat. Marinate at least 20 minutes to overnight.
Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes a side or an inner temperature of 165 degrees
Let chicken rest for 5 minutes. Garnish with parsley and serve with your choice of side dishes.