Marinated Chicken

From the kitchen of: Helen Smith

1/2 cup Extra Virgin Olive Oil
1/2 cup Traditional Balsamic Vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp. dried rosemary
2 tbsp. Dijon mustard
2 tsp. salt
1 tsp. ground black pepper
2 cloves finely minced fresh garlic
6 chicken boneless chicken breasts

Combine all ingredients except chicken into a mixing bowl and whisk together.
Remove 1 cup of marinade and reserve for basting later.
Place chicken in a large zip lock bag and pour marinade over top.
Marinate for at least 4 hours or up to 24 hours.
Grill chicken on BBQ and baste with the reserved marinade.
Optional: If you bring the reserved marinade to a boil, let it simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
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