Makes ~ 8 servings

 

Ingredients:

• ½ cup      125mL        Olive oil

• ½ cup      125mL        Balsamic vinegar

• ¼ cup        60mL        Soy sauce (low sodium)

• ¼ cup        60mL        Worcestershire sauce

• 2 tbsp.       30mL         Lemon juice

• ¾ cup       185mL        Brown sugar

• 2 tsp.          10mL        Dried rosemary

• 2 tbsp.        30mL        Dijon mustard

• 2 tsp.          10mL        Salt

• 1 tsp.            5mL        Ground black pepper

• 2 tsp.          10mL        Garlic, chopped (~1-2 cloves)

• 6-8               each        Chicken breasts

 

Directions:

1. Mix all ingredients in a large freezer bag.

2. Marinate in fridge for at least 4 hours up to 24 hours.

3. Barbecue meat until cooked (try to not let the temperature go over 400F so you don’t burn the outside before the inside is cooked)
     - I used chicken and cooked 10min on either side
       with ~375F.
     - If you find your barbecue gets too hot with the lid down, try sticking your barbecue tongs under the lid so you raise it up slightly to allow some heat to escape.
     - Or you can bake the chicken breasts for 20-25min at 350F.

4. Enjoy! :)