Balsamic Grilled Chicken
Tender grilled chicken with a little bit of balsamic tang to liven up the flavor of a nicely balanced mixture of herbs. Make ahead and freeze. Marinate and cook the same day. Place slices, warm or cold, on a bed of lettuce for a great salad.
- Prep Time: 5 mins
- Cook Time: 8 mins
- Total Time: 13 mins
- Yield: 4 servings 1x
- Category: Main
Ingredients
Units
Scale
- 4 chicken breasts cut about 1/2 thick (about 1 1/2 pounds)
Marinade
- 3/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 1 tablespoon dried parsley
- 1 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Combine marinade ingredients in large zip lock bag. Close and shake to combine.
- Add chicken and close bag again.
- To cook without freezing: Let chicken marinate for 2-3 hours turning occasionally.
- To freeze for cooking later: Insert bag with marinade and chicken into a second bag and close tightly. Label and place in freezer for up to three months. Thaw chicken and marinade in refrigerator for about 24 hours before cooking.
- Grill chicken over medium heat about 6-8 minutes per side until done OR 8 minutes in countertop grill (Foreman, etc) until cooked. Internal temperature will be 165 when done.
- Serve hot.