GRILLED BALSAMIC HONEY MUSTARD MARINATED CHICKEN BREASTS
By kelsa94
POMPEIAN HONEY INFUSED BALSAMIC VINEGAR RECIPE
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Ingredients
- 1/3 CUP POMPEIAN HONEY INFUSED BALSAMIC VINEGAR
- 2 TBSP. POPEIAN ROBUST EXTRA VIRGIN OLIVE OIL
- 1/4 CUP HONEY MUSTARD
- 1 CLOVE GARLIC, CRUSHED SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
- 6 SKINLESS BREASTS HALVES, POUNDED 1/2 INCH THICK
- 2 GREEN ONIONS, FINELY CHOPPED
- 2 TBSP. FINELY CHOPPED PARSLEY
Details
Preparation
Step 1
1. COMBINE THE POMPEIAN HONEY INFUSED BALSAMIC VINEGAR, POPEIAN ROBUST EXTRA VIRGIN OLIVE OIL, HONEY MUSTARD AND CRUSED GARLIC CLOVE IN A BOWL. WHISK TO BLEND. SEASON TO TASTE WITH SALT AND PEPPER.
2. POUR THE MARINADE OVER THE CHICKEN BREASTS AND TOSS TO COAT THEM WELL. MARINATE THE CHICKEN FROM 1-2 HOURS.
3. PREHEAT GRILL. GRILL THE CHICKEN BREASTS ON EACH SIDE FOR 5 MINUTES ON EACH SIDE OR UNTIL THE CHICKEN IS BROWNED AND COOKED THROUGH. SPRINKLE THE CHICKEN WITH THE CHOPPED GREEN ONION AND PARSLEY
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