Grilled Rosemary Chicken with Balsamic Sauce

Rosemary and balsamic are one of those classic pairings that never go out of style. The rosemary brings an earthy freshness, while the balsamic glaze adds just enough sweetness to complement the smoky flavor from the grill. It’s the kind of meal that feels a little special without asking much of the cook—a recipe equally suited to a weeknight dinner or a leisurely meal shared with friends.

Brine

Ingredients

4 cups water
2 tablespoons salt
3 tablespoons sugar
¼ cup freshly squeezed lemon juice

Directions

Whisk together the water, salt, sugar, and lemon juice until the sugar and salt have completely dissolved.

Place the chicken breasts in a large zip-top bag or shallow dish and pour the brine over the chicken. Refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.

Grilled Rosemary Chicken

Ingredients

1 boneless, skinless chicken breast per person
1 tablespoon fresh rosemary, finely chopped, per chicken breast
1 tablespoon olive oil per chicken breast (up to 4 tablespoons total)
Salt and freshly cracked black pepper, to taste

Directions

Remove the chicken from the brine and pat dry with paper towels.

Butterfly each chicken breast, then lightly score both sides with a knife. Season generously with salt and pepper.

Transfer the chicken to a large bowl and toss with the olive oil and chopped rosemary until evenly coated.

Preheat an outdoor grill to medium-low heat.

Grill the chicken for about 7 to 8 minutes per side, or until the internal temperature reaches 165°F. During the last few minutes of cooking, brush one side of the chicken with half of the balsamic glaze.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Drizzle with the remaining balsamic glaze just before serving.

Balsamic Glaze

Ingredients

1 cup balsamic vinegar
3 garlic cloves, grated
2 tablespoons dark brown sugar
⅓ cup chicken stock
2 teaspoons fresh rosemary, finely chopped
1 teaspoon cracked black pepper
Salt, to taste

Directions

Combine all of the ingredients in a small saucepan over low heat.

Bring to a gentle simmer and cook until the liquid has reduced by about half and is thick enough to coat the back of a spoon. The glaze should be glossy and pourable, not overly thick.

Taste and adjust the seasoning with salt if needed.

I served the chicken with jasmine rice and a simple salad of fresh asparagus, thinly sliced red onion, and ripe tomatoes dressed with extra-virgin olive oil, salt, and plenty of freshly cracked black pepper.