4 boneless/skinless chicken breasts
1/2 cup balsamic vinegar
1/2 cup dark brown sugar
1/4 cup honey
3 cloves of garlic (chopped)
2 tbsp. olive oil
1. In a bowl mix vinegar, brown sugar, honey, olive oil and garlic. Mix well.
2. In a large Ziploc bag, put chicken and marinade.
3. Refrigerate for at least 6 hours.
4. On a grill/barbecue, cook for 15 minutes on each side, turning frequently so it doesn’t burn. Cooking depends on the thickness of the chicken. Always slice chicken before eating. Chicken should be white on the inside when cooked.
Optional: You can baste the chicken while grilling.
In a bowl, put 2 tbsp. of balsamic vinegar, 2 tbsp. dark brown sugar and 2 tbsp. of honey. Mix it well and use it while chicken is cooking.