Recipe by Brynie Greisman

Spicy Balsamic Grilled Chicken

Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Main ingredients

  • 1/2 teaspoon cumin, scant

  • salt, to taste

  • black pepper, to taste

Optional Seasonings

  • pinch dry mustard

  • pinch brown sugar

  • pinch dried parsley

  • pinch cayenne pepper

  • drop hot sauce

Directions

Prepare Chicken

1.

Mix all marinade ingredients together.  Pour into a glass bowl or resealable plastic bag.

2.

Add chicken cutlets and marinate for a few hours or overnight.

3.

Grill for 10 minutes on each side and, if necessary, an additional five minutes on the first side (if your grill works from both sides, 10 minutes will be sufficient).

4.

Serve together with grilled corn and a fresh salad.

Tips:

Balsamic vinegar is aged for longer periods of time than regular vinegar and therefore is sweeter, thicker, and more expensive. In a pinch, you can sub white vinegar (if gluten is not a concern) or apple cider vinegar, but you won’t get the same depth of flavor.

Notes:

This is not l’havdil a Torah! You can change the seasonings to suit your individual taste. Don’t be afraid to experiment.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Spicy Balsamic Grilled Chicken

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