Grilled Chicken With Herbs

• 2 tablespoons chopped flat-leaf Italian parsley
• 2 teaspoons fresh rosemary, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon dried sage
• 3 garlic cloves, minced
• 14 cup olive oil
• 12 cup balsamic vinegar
• salt, to taste
• ground black pepper, to taste
• 1 12 lbs boneless skinless chicken breasts

1. In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste.
2. Blend together.
3. Place chicken in a large zip top bag and pour blended marinade over the chicken.
4. Seal tightly, pressing out as much air as possible and refrigerate to marinate for at least 2 hours or up to 48 hours.
5. Preheat grill to medium high heat OR set oven to broil.
6. Remove chicken from bag (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

flatleaf italian parsley, fresh rosemary, thyme, sage, garlic, olive oil, balsamic vinegar, salt, ground black pepper, chicken breasts

Taken from www.food.com/recipe/grilled-chicken-with-herbs-332715 (may not work)