It’s Memorial Day weekend and we finally got our grill cleaned and new propane in it. Which means something had to be grilled for dinner! I looked up Paleo grilled chicken recipes on Pinterest and the first one I found was for balsamic chicken. I was already making bacon wrapped grilled peaches and the sound of balsamic with that just had my mouth watering. So this recipe was born.
When I cook I have this inner monologue that takes place it goes something like this…”this time I will find a recipe and actually follow it to a T” “yeah right, that won’t happen” “but this recipe looks fantastic!” (Please tell me I’m not the only one who has convo’s like this in my head?!) Then reality sets in and I start to tweak until said recipe is so different I can safely post what I created and call it my own because it’s actually nothing like the original recipe. Every time this happens. There are very few recipes I stick to. One being Brittney Angells recipe for extra crispy waffles. They are divine and you’ll want to eat them all until you can’t eat one more because you might explode. I’ve yet to find another gluten free/grain free waffle recipe as good as those.
I have an intense love for balsamic vinegar. Thankfully it’s not too expensive like some of my other “intense love” foods (Grassfed steak anyone?!). Which btw a balsamic glaze is mind blowingly good on a steak. 😉 Even my girls ask me to make it when we have steaks because it’s that good! I’m a voracious label reader because I have to be for my own health but I always have been because you never know what kind of crap the food industry likes to add to our food for no good reason. Like balsamic, 75% of the bottles on the shelf had caramel color added…ummm why?! If it’s actually balsamic it has more than enough color on its own idiots! (The manufacturers not you beautiful person reading this 😘). I digress, make sure when you buy it, you’re purchasing a true balsamic and not something that was tainted with disgusting additives.
On to the recipe! This took all of 3 minutes max to prep. Let it marinate for at least 15 minutes and work on the rest of your dinner. I used my immersion blender but if you don’t have one, a blender or food processor would work great too!
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 Tb raw honey
- 3 cloves of fresh garlic or 3 tsp
- 1 tsp ground ginger
- 1 tsp mustard powder
- 1 tsp sea salt
- 1 tsp onion powder
- 2 lbs chicken (I used breasts I cut up but any kind would work, even bone in)
1) Blend all ingredients together and pour over chicken.
2) Let marinate for a minimum of 15 minutes. The longer the better.
3) Turn grill on medium heat, grill the chicken and brush with the marinade throughout the grilling. Being sure to cook it throughly so it’s fully heated before serving. It gives it a nice barbecued chicken sticky sweetness and so much flavor.
The marinade waiting to be blended up.
Marinating and soaking up the flavors.
The complete meal all made on the grill. This chicken was so good we all fought over the last piece. Even the bacon wrapped peaches with mint and basil leaves had a hard time competing with the chicken for the title of “Best Part of Dinner”.
Ok peeps, I’m out! Off to work on our garden for this summer.