4 chicken breasts
1 Tbsp olive oil
4 Tbsp balsamic vinegar, divided
4 Tbsp honey
1 tsp garlic salt with parsley flakes
1/2 tsp coarsely ground pepper
Heat grill over medium heat. Pound chicken breasts down to uniform thickness throughout (about 1-inch to 3/4-inch thickness). Place in large dish and top with oil, 1 Tbsp vinegar, and seasonings.
With tongs, move breasts around to coat evenly. Place chicken breast-side-down onto grill. Do not move meat as much as possible until finished cooking on one side (5-10 minutes depending on temperature of pan).
Meanwhile, in small saucepan over low heat, combine remaining vinegar and honey. Cook down, stirring occasionally, until well thickened. Flip breasts over and continue cooking until almost cooked through (about 5-7 mins additional).
Turn grill to medium high heat. Brush thickened honey mixture onto chicken and flip. Let honey mixture cook/crisp as you brush honey mixture on the other side of chicken pieces. Flip and brush one more layer of honey mixture on each side and remove from grill. Let meat rest, covered, on cutting board for 3-5 mins before cutting and serving.