Balsamic Chicken

Balsamic Chicken Recipe

Ingredients

• ⅓ cup Traditional Balsamic Vinegar or Italian Herbs of Naples Balsamic Vinegar 
• ¼ cup Tuscan Herb Olive Oil or Arbequina Extra Virgin Olive Oil
• 2 tsp dijon mustard 
• 1 tsp each salt and freshly ground black pepper   
• 2 lbs boneless, skinless chicken thigh (or breasts) 
• 1 tbsp chopped fresh parsley, optional

For more flavor in marinade:

• 1 tbsp minced garlic (3 cloves)
• 2 tsp minced fresh rosemary (or ¾ tsp dried)
• 2 tsp minced fresh thyme (or ¾ tsp dried) 
  

Directions

Place chicken in a gallon-size resealable bag, or bowl. In a separate mixing bowl, whisk together balsamic vinegar, olive oil, mustard, salt and pepper (and garlic, rosemary, and thyme, if used). Pour marinade over chicken in a bag (or bowl). Seal bag while pressing out excess air. Rub marinade over chicken (you can also twist and tie top of bag so marinade fully covers chicken). Let marinade in the fridge for 2-8 hours for breasts and 2-24 hours for thighs.Heat over medium-high heat to 400 degrees. Partway through heating don’t forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel). Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5-8 minutes per side. Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness. Garnish with parsley if desired. Serve warm.

*Recipe adapted from customer