Grilled Balsamic Chicken with Asparagus
Prep time
Cook time
Total time
Tasty alternative to creamy sauces.
Recipe type: Main Dishes
Serves: 4
  • 4 boneless & skinless chicken breasts
  • ½ cup balsamic vinegar
  • One orange, zest & juice
  • ½ lemon, zest & juice
  • 3 tablespoons extra virgin olive oil
  • 2 sprigs fresh rosemary, hard stem removed, finely chopped
  • ½ teaspoon dried chili flakes
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons fine sea salt
  • 1 large bunch asparagus, bottoms trimmed 1.5”, washed
  • Chunk of Parmesan
  • Extra virgin olive oil
  • Salt & pepper
  1. To marinate chicken overnight:
  2. Wash chicken breasts and pat dry. In a large Ziploc bag, marinate chicken overnight with garlic, balsamic, olive oil, rosemary, lemon zest/juice, orange zest/juice and chili flakes.
  3. Mix around chicken well in the Ziploc bag.
  4. The next day, preheat a BBQ to 450F.
  5. Turn heat down to medium.
  6. Remove chicken from marinade and sprinkle each side with salt.
  7. Place chicken on the second hottest spot on the grill.
  8. Cook approximately 3-5 minutes per side, cooking times vary depending on the thickness of chicken.
  9. Chicken breast should feel firm to the touch, but not hard.
  10. Check internal temperature with an instant read meat thermometer (preferably electronic), should read 160F.
  11. Let chicken rest at room temperature for 5 minutes or so before serving.
  12. For the Asparagus:
  13. Preheat BBQ on the highest heat.
  14. Wash asparagus.
  15. Toss lightly in olive oil, salt & pepper.
  16. Place on grill, for perfect grill marks; place a heavy cast iron pan on top of asparagus.
  17. Remove from grill, shave Parmesan over asparagus with a vegetable peeler and drizzle with olive oil.