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Ingredients49 m servings 399 cals
Original recipe yields 4 servings
- Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken; mix to coat. Cover with plastic wrap; refrigerate for at least 20 minutes.
- Heat a cast iron grill pan over medium-high heat. Add chicken; cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cook's Notes:
- This dish goes well with an arugula salad dressed with balsamic vinegar, salt, pepper, olive oil, oregano, and Parmesan cheese.
- Use a well-seasoned cast iron grill pan.
Per Serving: 399 calories; 19.1 g fat; 6.8 g carbohydrates; 47.7 g protein; 129 mg cholesterol; 160 mg sodium. Full nutrition
ReviewsRead all reviews 2
Excellent as written. A great alternative to soy based marinade for those of us on a low sodium diet.