This grilled chicken is absolutely wonderful! Give it a try and find out for yourself.
Grilled Balsamic-Dijon Chicken Recipe
Yields: 4 servings
Prep time: 20 min
Cook time: 30 min
4 whole boneless and skinless chicken breasts*
1/4 cup good-quality aged
4 tablespoons whole grain mustard
4 tablespoons Dijon mustard
Juice of 1 lime
1/2 cup firmly-packed brown sugar
1 1/2 teaspoons coarse
extra-virgin olive oil
Freshly ground black pepper to taste
* The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Place chicken breasts, single layer, into an ungreased 13x9-inch baking dish or a resealable plastic bag.
In a large bowl, combine balsamic vinegar, whole grain mustard, Dijon mustard, garlic, lime juice, brown sugar, olive oil, and
pepper. Pour marinade over chicken breasts. Cover and refrigerate for at least 8 hours (turning meat over several times).
Barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with
remaining balsamic-Dijon marinade. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a
meat thermometer registers an
internal temperature of 165°F (juices will run clear when cut with the tip of a knife); turning and basting several times.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from chicken from the grill, transfer onto a serving platter, and serve immediately.
Makes 4 servings.