Vinegar based marinades are delicious and don’t require much time to get the job done.

Total Time: 30 minutes

Servings: 2


  • 1 Cedar Grilling Planks
  • 2 boneless, skin-on Chicken Breast halves
  • ¼ cup Balsamic Vinegar
  • ¼ cup Olive Oil
  • 4 large pieces Sun-dried Tomato
  • 8 Basil leaves
  • Coarse Salt and Pepper

Chef's Tip

If available use skin-on chicken breasts to add a crispy texture and protect the stuffing during cooking.


  1. Lay the chicken on a flat surface and pull back the skin to expose the top of the breast, leaving the skin connected.
  2. Coming in on the thicker top side of the beast, use a sharp knife to create a pocket. Be careful not to cut all the way through.
  3. Fill each pocket with 2 pieces of sun-dried tomato and 4 basil leaves, or enough to fill the pocket.
  4. Pull the skin back over to cover the stuffed area.
  5. Combine the vinegar and oil in a bowl and add the chicken.
  6. Refrigerate and let the chicken marinate until the grill or oven is ready.
  7. Preheat a grill or oven to 400°F and soak the plank in hot water for at least 15 minutes.
  8. Place the chicken breasts on the soaked plank and season with salt and pepper.
  9. Set the plank on the grill or in the oven and cook for 15 minutes, or until you reach an internal temperature of 160°F.
  10. Allow the chicken to rest before slicing.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks