Pollo Marinato con Aceto di Vino Rosso e Olio (Chicken Marinated in Red Wine Vinegar & Oil)

This is probably our new favorite for grilling chicken. Already in discussions about making kabobs w/ this marinade…

De-licious!!!

Served it tonite w/ Herbed Broccoli and a Caesar chopped salad.

Pollo Marinato con Aceto di Vino Rosso e Olio (Chicken Marinated in Red Wine Vinegar & Oil) Recipe

Ingredients

• 1 1/2 tsp kosher salt
• 3/4 tsp ground black pepper
• 3/4 tsp Nearly Italian Seasoning
• 2 1/2 Tbsp red wine vinegar
• 2 Tbsp extra virgin olive oil (EVOO)
• 4 tsp chopped garlic
• 2 lb thin-cut boneless, skinless chicken breasts, trimmed

Directions

1. In a small bowl, whisk together 1 1/2 tsp kosher salt, 3/4 tsp ground black pepper and 3/4 tsp Nearly Italian Seasoning.
2. Whisk in 2 1/2 Tbsp red wine vinegar and 2 Tbsp EVOO.
3. Whisk in 4 tsp chopped garlic.
4. To a large Ziploc bag (or large shallow dish with a lid/cling wrap), add trimmed 2 lb thin-cut boneless, skinless chicken breasts.
5. Pour marinade over chicken and seal bag if using a bag, then toss (or stir if using a dish) gently to combine, until chicken is well-coated in marinade.
6. If using a dish, cover with lid or cling wrap.
7. Transfer to refrigerator and allow to marinate for at least 2 hrs (up to overnight).
8. Heat BBQ to medium-high heat then oil BBQ grates.
9. Place marinated chicken breast onto BBQ and grill on each side, until browned and internal temperature just reaches 165° F.
10. Transfer grilled chicken to a platter or cutting board and allow to rest for a few mins before serving.

#HighProtein #Keto #LowCarb #LowFat #BBQ