In a small bowl combine olive oil, balsamic vinegar, garlic, and salt. Pour over the chicken breasts and marinate for at least 20 minutes, up to overnight.
Make the cherry balsamic sauce.
Heat the olive oil over medium-high heat in a medium skillet.
Add the shallot and garlic and cook until softened, about 4-5 minutes.
Add the balsamic vinegar and cherries, and cook until cherries are softened and balsamic is slightly reduced, about 8-10 minutes.
Cook the chicken.
Preheat your grill over medium-high heat.
Add the chicken and cook 4-6 minutes on each side, depending on how thick your chicken is, until internal temperature reaches 165 degrees F.
I always use a meat thermometer to ensure my chicken is fully cooked.
Serve grilled chicken topped with balsamic cherry sauce and fresh parsley.