This recipe makes only three crab cakes in an air fryer, but it is easily duplicated. The seasoning is merely a starting point that can be changed as necessary.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped Italian flat-leaf parsley
- 2 teaspoons minced fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 teaspoon dried sage
- salt and pepper to taste
- 1 ½ pounds skinless, boneless chicken breasts
Instructions
- Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.
- When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- You can cook these under the broiler for the same amount of time per side.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 80 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Really nice flavor, easy to come together
Fabulous flavors and the chicken was so tender.
We really liked this recipe. Followed advice from other reviewers and used half the balsamic. Made with chicken thighs… will make again. Hubby grilled these on BBQ.
I made this as written. I am always looking for flavorful chicken recipes as my husband is a cardiac patient and is not a fan of chicken. He did not like it all. I thought the herb flavor was too strong as well. I was hoping the balsamic would dilute the herb flavor some what, but it did not. I’m removing this one from my favorites. I will continue searching.
We used this to marinate and then grill a couple chicken breasts which I shredded to top a roasted brussel sprout salad. I had all fresh herbs on hand and thought they added nice flavor to the chicken.
Loved it. However, I tweaked it based on what I wanted to feature which was fresh sage. So used only fresh sage and fresh parsley which I grow. I added a bit of honey. It was excellent. Next time, I might try a bit of heat too. I’d use the other herbs too because I have them. But I couldn’t quite imagine using all of them at one time.
Followed the marinade directions exactly as written and the chicken was SUPERB! Thanks!!!
It was great! I put it on my pan and cooked it up, instead of using dry sage I used fresh and it still tasted amazing
I have a herb garden with fresh sage too and marinated chicken over night. It turned out great except I thought the thyme was a little over powering.
Only had dried herbs, everything else exactly as written. Whole family loved it! Only let marinade about 1 1/2 hours.
Super simple recipe and excellent flavor! I read other reviews and decided to do 1/4 cup balsamic vinegar and 1/3 cup of olive oil, I also used majority dried herbs with the exception of parsley and basil (which I substituted for the sage). I baked at 350 for approximately 20min. I’ve started measuring temperature for chicken instead of going off time to make sure the chicken is not over cooked. I reserved the leftover marinade and added more about 3/4 way through and pulled the chicken out once it reached internal temp of 150degrees. Covered it wit foil and let it rest for 10minutes as it continues to cook. Turned out absolutely perfect! I also was short on time and only marinaded it for 2hrs. The trick is to watch internal temp. This was the first time I tried this recipe and I will def use it again! Thanks!
I made it but with some changes. I used white vinegar (that’s all I had on hand) but only a 1/4 cup. I used dried spices 1/2 quantity because that’s all I had on hand. Also added chili flakes because we like a little bit of heat. I was in a hurry I cut the chicken into 1/2 inch strips poked with a fork and marinated it for only 3 hrs then quick fry on the stove. It was great, served it on pita bread with hummus and lettuce/tomato/onion cilantro salad. Was a hit with hubby.
Love this recipe!!! The flavor is out of this world and it’s very easy to make. It’s midsummer so all the fresh herbs needed have come right from the garden. The second time I made a larger batch to eat over a few days. It’s versatile–the first night I made Greek-inspired accompaniments: cucumber, yogurt, herb sauce then Italian style: roasted polenta and tomato.
I’m using a small indoor electric grill, so the chicken needs about 8 minutes/side. Delicious and I will make it again.
Made it just like the recipe. SOOOOOOO GOOD!
This recipe is a real winner!! Reduce balsamic vinegar if you’re not accustomed to that flavor. We tossed asparagus in olive oil, sea salt and pepper and grilled. Same with some jalapeños, portabellol mushrooms received the same marinade as the chicken, because I made just two breasts. I garnished with a little blue cheeses, because I love it…yuuummmy!!
I actually use this marinade for Quorn vegetarian chicken, and it is absolutely delicious. It’s my 3-year-old’s favorite! The tanginess of the balsamic is just perfect.
This was a hit with my family. I used 1/2 raspberry balsamic because I was trying to use it up. We liked the slightly fruity taste. I would not use all raspberry balsamic though. Served with the Spinach Tomato Tortellini by LELA NORTHON on this website. Yum, Yum!
I needed something for some boneless chicken and this served perfectly! I used all dried herbs ( nothing fresh in the pantry) and only had 1/8 cup balsamic so used white vinegar to top off 1/2 cup needed for vinegar. Whole chicken was great…grilled up beautifully! Will make again
I made this recipe for dinner last night. I like recipes with fresh ingredients, few calories and that taste great. This met all of this and more. The only thing I changed was to use red wine vinegar instead of the balsamic. I mixed all the ingredients in my mini food processor, poured it over the chicken breasts and let them set in my refrigerator about 5 hours. I broiled them in my oven for about 7 minutes on a side. (A huge rain storm changed our plan.) I served these juicy, flavorful breasts with fresh vegetables and red potatoes then added raspberry pie and ice cream for dessert. I will definitely make this recipe again.
loved the taste of this chicken, normally I only eat dark meat. thanks