It 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
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.
My husband and children roasting marshmallows