Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is an even thickness of about 3/4 inch.
  2. Whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and black pepper in a bowl or Ziploc bag.
  3. Add the flattened chicken to the marinade, seal tightly, and massage the liquid into the meat. Refrigerate for 30 minutes.
  4. Preheat grill to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 5-7 minutes per side until a deep mahogany crust forms.
  5. Transfer chicken to a plate, tent loosely with foil, and let rest for 5 minutes before slicing.