Roasted Red Pepper Balsamic Chicken

March 11, 2015

I made this chicken as a meal prep for the week! I like to use boneless skinless thighs when I meal prep because they're not as dry as breast when you eat them cold. This chicken is SO good hot, cold, in salads, pretty much any way you eat it!

  • Prep: 20 min
  • Cook: 20 min
  • 20 min

    20 min

    40 min

  • Yields: 3-4 servings


1 lb Boneless Skinless Chicken Thighs

1/3 cup Roasted Red Peppers

1/3 cup Balsamic Vinegar

2 cloves Garlic

1/4 cup Extra Virgin Olive Oil

1/4 tsp Salt

1/4 tsp Pepper

7-10 Basil leaves


Turn grill on to Medium-High heat.

Put all ingredients besides chicken in a food processor or blender and pulse until smooth to make a marinade.

Put chicken and marinade in a large plastic bag and refrigerate overnight (up to 2 days).

Put marinated chicken on a hot grill and cook for 7-10 mins per side depending on the thickness of the thighs.

Once cooked thoroughly, remove from grill, serve, and ENJOY!

*If you don't have a grill, this recipe can also be made in the oven. Preheat oven to 425 F. Bake chicken in a glass dish for approximately 25 minutes.


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