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Grilled Honey Balsamic Chicken over Grilled Green Beans

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Ingredients

• 4 boneless chicken breasts
• 1/3 cup honey
• 1/2 cup balsamic vinegar
• 3 Tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon jalapeno pepper, finely minced
• 1 lb fresh green beans, trimmed
• 1 Tablespoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon salt

Instructions

1. Cut chicken breasts in half. Using a meat mallet, pound chicken lightly to just even out the thickness. Place in a large resealable plastic bag.
2. In a 2 cup measuring cup, place honey, balsamic vinegar, soy sauce, garlic and minced jalapeño. Whisk until well combined. Remove a 1/4 cup of the marinade and place in a small plastic container; refrigerate. Pour remaining marinade over the chicken in the resealable bag and refrigerate overnight.
3. When ready to cook, lightly oil the grill grates. The chicken and green beans will be grilled at the same time. On one side of the grill, place your grilling basket. Preheat the grill to a medium-high heat.
4. Place green beans in a medium size bowl, add olive oil, balsamic vinegar and salt; toss to coat. Remove the chicken from the marinade. Discard marinade. Place the chicken breasts on one side of the grill. Place the green beans onto the hot grill basket. Grill with closed lid. Every couple of minutes, open the lid and toss the green beans until the skin starts to char and blister. This will take approximately 10 minutes. Remove the beans from grill.
5. Meanwhile, cook the chicken several minutes on each side until a meat thermometer reads 160 degrees. Using tongs, turn the chicken often to prevent charring. Prior to removing from the grill, baste the chicken with the reserved 1/4 cup of marinade. Remove from grill, place on platter and tent with aluminum foil for several minutes.
6. To serve, arrange the green beans on the serving dishes; top with the grilled chicken.

Notes