Ingredients
4 bone in chicken breasts
1 bottle balsamic vinaigrette
2 heads romaine
favorite Caesar dressing, parmesan cheese and crouton
olive oil
salt and pepper to taste
Directions
Pre-heat grill to med-high, scrape and wire brush thoroughly For chicken:
- In large baking dish pour one bottle of balsamic vinaigrette, add chicken breast side down, cover and refrigerate at least 4 hours or overnight
- Remove from marinade and grill bone side down on med. to med. high heat for 10 min. w/ lid closed
- Flip and grill skin side down for another 10 min. Keep watch for flare ups and adjust heat as necessary
- The chicken is done when it reaches an internal temp of 165 degrees
- when chicken is done let rest 5 to 10 min. serve w/ grilled romaine salad
For salad:
- Remove and discard any damaged outer leaves, rinse, pat dry and slice in half lengthwise
- Brush w/ olive oil, season w/ salt and pepper
- Place on hottest part of grill, grill no more than 2-3 min. per side or until slightly charred
- Serve w/ favorite Caesar dressing, parmesan cheese and croutons
