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Grilled Chicken Breast with Balsamic and Herbs
4 Boneless, skinless chicken breasts (8oz/ 240g each) 2 teaspoons herbes de provence (10ml)
2 teaspoons Dijon mustard (10ml)
1 teaspoon onion powder (5ml)
1 teaspoon garlic powder (5ml)
1/4 cup olive oil (60ml)
1 tablespoon balsamic vinegar (15ml) pinch of salt
pinch of pepper
Place chicken breasts into a sealable plastic bag. In a small bowl combine herbes de provence, dijon, onion powder, garlic powder, oil and balsamic. Mix to combine evenly. Season with salt and pepper. Pour the marinade over the chicken. Seal the bag shake gently to coat the meant thoroughly. Place in refrigerator to marinate for 20 minutes.
Preheat barbecue to medium heat.
Remove the chicken from the marinade and pat lightly with paper towel to remove excess moisture. Season chicken with salt.
Oil the grill liberally and place chicken directly over heat. Cook for approximately 7-8 minutes per side or when the juices run clear when pierced with a fork in the thickest part of the breast.
Remove the chicken from the heat and cover with foil. Allow to rest 5 minutes before serving.
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1st Keep
 Robert_Massey
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