While September is often associated with the end of the summer, back-to-school shopping, and football, it’s also National Chicken Month in the U.S. That’s right; for more than 20 years, thanks to the National Chicken Council, there really has been a full month devoted to one of the most versatile and affordable sources of protein!
Even though summer is coming to a close, it’s never too late to fire up the grill. This is one of my favorite grilled chicken recipes. It is great served with a side of pasta, garden salad and white wine!
¾ cup balsamic vinegar
½ cup water
1 tsp minced onion
½ tsp crushed red pepper flakes
½ tsp minced garlic
6 tbsp balsamic vinegar
6 boneless skinless chicken breasts
2 tbsp olive oil
Salt and pepper
8 oz fresh mozzarella, sliced
2 roma tomatoes, sliced
¼ cup basil, chopped
Whisk together the balsamic vinegar, water, onion, red pepper flakes, and garlic in a bowl, and pour into a gallon Ziploc bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
Heat balsamic vinegar in a small saucepan over medium heat. Bring to a boil then reduce heat and allow to simmer, stirring occasionally, until vinegar has reduced by half. Remove from heat and set aside.
Brush grill grates lightly with oil and pre-heat grill to medium-high heat.
Remove chicken from marinade and season with salt and pepper. Transfer chicken to preheated grill and cook until internal temperature reaches 165 degrees (time will vary based on thickness of chicken breasts, anywhere from 10-20 minutes.)
Top each chicken breast with one slice of fresh mozzarella and a slice of tomato. Sprinkle chopped, fresh basil over chicken and then drizzle with balsamic reduction.