31 Days of Progress Day 23 :: Simon & Garfunkel Chicken? Plus Recipe

Okay, that’s actually a pretty bad reach…but when you see the ingredients of my new marinade I used for the chicken my husband grilled the other night it will make a little more sense.  Sorry for the not so pretty picture.  You can see he put a pretty good char on it.  Not so good for us, but it sure did taste good!

It feels funny to even call this a recipe.  In fact, I didn’t measure my seasonings {forgive me} but I think it’s one of those things you just do “to taste”.  I often throw together these little marinades that are very similar to a vinaigrette.  The amount will depend on how much poultry you have and what kind of container you will marinate in.  Plastic freezer bags are great because they are sturdy and you can get away with less marinade {saves money} and makes it easier to flip and make sure every part of your chicken gets marinated.

See? Parsley, sage, rosemary and thyme! {Simon & Garfunkel, Scarborough Fair?} Don’t you go making me feel old now!  As part of my progress in trying and developing new recipes so I will be inspired to cook more I have found some great balsamic vinegars.  For this one I use Alessi White Balsamic Pear Infused Vinegar. Yum-yum.  I also used it for a salad dressing on pizza night last week!  Okay, as I said, I just eyeballed everything, but I’m going to try to guess some amounts.

 

Pear Infused Balsamic Marinade

3 Tbs. Pear Infused Balsamic Vinegar

1/2 c. extra virgin olive oil

1 tsp. dried thyme

3/4 tsp. rubbed sage

1/2 tsp. dried rosemary

1/2 tsp. parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

Just whisk together the ingredients and marinate chicken breasts for 1-2 hours in the refrigerator.  It was so moist and had a great sweet/tangy taste. The olive oil adds flavor, but also helps keep the chicken from sticking to the grill or pan.  Cook the chicken as you like!

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