I saw this recipe in Simply Sugar & Gluten Free and had to try it. I was not disappointed! The recipe recommends marinating the meat for several hours or overnight, but the meat was just as good marinating for an hour. This wonderful recipe is now a staple in our home for not only chicken, but pork too!
Here it is; my notes are in italics:
Grilled Balsamic Dijon Chicken
Simply Sugar & Gluten-Free by Amy Green
1/3 cup EVOO – we used Grapeseed oil
3 Tbsp. good-quality balsamic vinegar – any balsamic you have on hand will work
1 1/2 Tbsp. Dijon mustard
1 1/2 tsp fresh thyme leaves – we used dried thyme and it was wonderful
1 tsp kosher salt
1/2 tsp freshly ground black pepper – ground pepper will work as well
4 boneless, skinless chicken breasts
In a small to medium bowl, whisk together the oil, balsamic vinegar, mustard, thyme leaves, salt and pepper until combined. To save on clean-up mix the ingredients in the bowl you plan to marinade in.
Place one chicken breast between 2 pieces of plastic wrap and use a mallet or the bottom of a heavy sauté pan to pound the breasts to a uniform thickness. Repeat with remaining chicken breasts. Due to time contrasts, we did not do this step. The chicken still cooked evenly, and was moist and delicious.
Place the chicken in a 1-gallon sealable plastic bag, pour in the balsamic-Dijon marinade, and marinate in the refrigerator for several hours or overnight, turning once. If you mixed the marinade in the bowl you planned on using, cover the chicken-mustard marinade and refrigerate. Use the time you have, if you only have an hour and half, marinate the chicken for an hour. We have done this and the chicken was wonderful.
Preheat a grill over medium-high heat. Drain the chicken breasts and discard the marinade. Grill for about 6 minutes per side, until cooked through. If you’re using an instant-read thermometer, the chicken should reach 165*. Let the chicken rest for 5 minutes before serving. This last step is important, try to stem the temptation of cutting the chicken sooner!
Serves: 4 to 6 people