Balsamic, Dijon and Garlic Grilled Chicken Breasts

Balsamic, Dijon and Garlic Grilled Chicken BreastsIt was a beautiful day today, so grilling was a must. I was in the mood for a big salad (with lettuce from Jack’s garden) and grilled chicken breasts. I wanted to marinate them in something light and tasty so I chose balsamic vinegar, Dijon mustard, and garlic. They are a great combination of flavors that will pair nicely with my House Salad. My husband did an excellent job grilling the chicken – it came out moist and tender. It was a fantastic meal followed by roasted marshmallows on the deck. A lovely evening spent together.

Balsamic, Dijon, and Garlic Grilled Chicken Breasts:


  • 3-4 chicken breasts, trimmed of any fat
  • 1/3 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 shallot, chopped finely
  • 3 cloves of garlic, minced
  • Sea salt and fresh cracked pepper to taste

Balsamic, Dijon and Garlic Grilled Chicken Breasts

How to Make Balsamic, Dijon, and Garlic Grilled Chicken Breasts

Combine all ingredients in a large zip lock bag and mix thoroughly; add chicken and marinate in the refrigerator for at least 2 hours.

Grill meat for about 4-5 minutes on each side or until juices are running clear. Let the meat rest for a few minutes before cutting it. Enjoy.

Click here for a printable version of this recipe

My husband and children roasting marshmallows

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  1. This looks yummy, I’m going to try it this week! And I’m jealous you get to roast marshmallows on your deck! That is too fun!

  2. I am currently creating e-Cookbooks on Italian, Mexican, and Asian cooking. I would like to feature some of your recipes in my book. I am trying to find easy, intermediate, and advanced recipes for people who enjoy cooking. I would love any ideas and suggestions you have for my book.

    Best Regards,


  3. How did I miss this post? The chicken looks great! I appreciate the flavor that dijon brings to marinades. I actually prefer it in marinades vs. slathered on a sandwich! I bet this would taste great on fish, too!

    I love that chiminea! We’ve actually been shopping for one. I’ve not seen any so far with a screen. What a great feature! Do you like yours? Is it hard to maintain? What a

  4. That chicken looks really tasty. I’m filing that in my recipes folder on my computer. I can’t wait to taste it.

  5. I made these tonight with boneless thighs instead of breasts and grilled inside on grill pan. They came out really good. Nice flavor.

  6. Very tasty recipe! I decided to make a tossed salad to go along with the chicken with similar ingredients in the dressing. I mixed together some grey poupon, balsamic vinegar and agave nectar and it made a sweet and spicy dressing with hardly any calories! A little goes a long way though because the grey poupon is spicy. Thanks!