BALSAMIC-DIJON CHICKEN

BALSAMIC-DIJON CHICKEN
BALSAMIC-DIJON CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breast halves

  • 1/3

    c. Dijon mustard

  • 3

    tbsp. balsamic vinegar

  • 2

    cloves garlic, minced

  • 2

    tsp. fresh thyme or basil or 1/2 tsp. dried

Directions

Place chicken in a large resealable plastic bag in a shallow dish; set aside. For marinade: In a small bowl, stir together mustard, balsamic vinegar, garlic, and the snipped or dried thyme until smooth. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain the chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes, brushing occasionally with reserved marinade. Turn chicken; brush again with marinade. Discard any remaining marinade. Grill for 5 to 8 minutes more or until chicken is tender and no longer pink (170°F). If desired, garnish with thyme sprigs . Makes 4 chicken breast halves.

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