Balsamic, Dijon and Garlic Grilled Chicken Breasts
It was a beautiful day today, so grilling was a must! I marinated some chicken and made this easy recipe for balsamic, Dijon, and garlic grilled chicken breasts. The chicken marinade had a great combination of flavors and was juicy and perfectly cooked, thanks to my awesome husband! This easy grilled chicken recipe was a big hit with all of us, and they paired nicely with grilled asparagus and zucchini, cheesy potatoes, and some garlic bread. The whole meal was fantastic, and made even better by finishing the evening by roasting marshmallows. A lovely evening spent together.
Balsamic, Dijon, and Garlic Grilled Chicken Breasts
Ingredients:
- 2 chicken breasts, trimmed of any fat
- â…“ cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 3 cloves of garlic, minced
- 1 shallot, chopped finely
- Crushed red pepper flakes, to taste
- Sea salt and fresh cracked pepper, to taste
How to Make Balsamic, Dijon, and Garlic Grilled Chicken Breasts
Marinate the chicken by combining the vinegar, Dijon, olive oil, basil, parsley, garlic, shallot, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a large zip-lock bag. Add the chicken and smoosh it around to coat the meat. Refrigerate for at least 2 hours.
Heat a grill or grill pan over medium-high heat.
Grill the chicken once the grill is hot, adding the chicken and grilling for about 6-7 minutes on each side, or until juices run clear and the temperature reaches 165 degrees on a meat thermometer.
Let the meat rest for a few minutes before slicing and serving. Enjoy.
Equipment
- Grill or Grill Pan
Ingredients
- 2 chicken breasts trimmed of any fat
- â…“ cup balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh basil chopped
- 1 tbsp fresh parsley chopped
- 3 cloves of garlic minced
- 1 shallot chopped finely
- Crushed red pepper flakes to taste
- Sea salt and fresh cracked pepper to taste
Instructions
- Marinate the chicken by combining the vinegar, Dijon, olive oil, basil, parsley, garlic, shallot, crushed red pepper flakes, sea salt, and freshly cracked black pepper in a large zip-lock bag. Add the chicken and smoosh it around to coat the meat. Refrigerate for at least 2 hours.
- Heat a grill or grill pan over medium-high heat.
- Grill the chicken once the grill is hot, adding the chicken and grilling for about 6-7 minutes on each side, or until juices run clear and the temperature reaches 165 degrees on a meat thermometer.
- Let the meat rest for a few minutes before slicing and serving. Enjoy.
Â
That chicken looks really tasty!
Looks delicious! And you can’t better than roasted marshmallows for dessert in the summertime.
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!
Love the look of your chicken!
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,
Devin
TryItalianCooking.com
TryMexicanCooking.com
Oh, I wish I was a kid all over again…..
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
That chicken looks so good! I’ll have to give this one a try. 🙂
That chicken looks really tasty. I’m filing that in my recipes folder on my computer. I can’t wait to taste it.
I made these tonight with boneless thighs instead of breasts and grilled inside on grill pan. They came out really good. Nice flavor.
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!
fantastic blog !!! i am going to definitelly back right here!