Sunday Fun-Day

You would think that we would be confined to the great indoors eating ice cream with the temperatures soaring to 108 degrees this weekend here in Texas, but we have fired up the grill twice today.  We just can't help ourselves, we LOVE to grill all year, but especially during the summer (and for the record, we have eaten ice cream today, too!)  The best grill fare of the day was an experiment of mine - balsalmic chicken.

Why experiment with balsalmic chicken?  Well, if one were to peek inside my pantry, it would quickly become evident that I have a joy of cooking, and like to try different oils and vinegars...I have quite a collection! I began experimenting heavily with infused oils and vinegars when the Grapevine Olive Oil Company opened a couple of years ago.  I dearly love this little boutique, where you can taste oils and vinegars with fresh bread to your heart's content.  They also provide information on pairings and recipes, which is very helpful.  I leave feeling inspired every time I visit!

Tonight's dinner was amazing with the balsalmic grilled chicken, caprese salad, and ciabatta (served with balsalmic vinegar and olive oil for dipping).  Such a simple, delicious, healthy meal!

Balsalmic Grilled Chicken
1/4 c garlic infused olive oil
1/4 c balsalmic vinegar (I used black mission fig balsalmic)
2 large or 4 small basil leaves, torn into small pieces
4 T water
salt
pepper
4 boneless, skinless chicken breasts
** Note - you can substitute regular olive oil and 1 clove of garlic for the infused garlic oil, and regular balsalmic vinegar for the fig vinegar.

Combine all ingredients except the chicken for the marinade (I halved the recipe since we were only grilling 2 chicken breasts.)

Add the chicken breasts and toss to coat.  Refrigerate at least 2 hours.

Grill the chicken over medium to medium-high heat (or you can bake in the oven) for approximately 20 minutes, or until the internal temperature reaches 165 degrees.  Serve with caprese salad and ciabatta bread to round out this grilled Italian feast. (Caprese salad is very simple - slice a fresh tomato and fresh mozzarella cheese, and layer the slices with basil leaves.  Drizzle with olive oil and balsalmic vinegar.)

Now back inside for a cool, air conditioned evening and a glass of wine!