Grilled Balsamic Dijon Chicken is so very easy to make and is absolute perfection! I know that you will make this fantastic Grilled Balsamic Dijon Chicken over and over again to serve your family and friends.
The Balsamic Dijon Marinade is fantastic and it comes together in a snap and it has a good balance of sweetness and acidity It is the best and easiest marinade ever – no-fuss and packed with so much flavor! If you are able, make the marinade the night before and let the chicken marinate overnight in the refrigerator. If you are in a hurry, you can let the chicken marinate for as little as 10 minutes, but I would recommend at least an hour. The flavors are better the longer you leave the chicken to marinate in the sauce, and the acid of the balsamic vinegar acts as a tenderizer for the meat. Give it a try and find out for yourself. If you do not want to grill the chicken, you could also bake it in the oven.
When summer arrives, it is definitely grilling time. This is an easy to make grilled chicken recipe that is perfect to put on the grill or barbecue. My husband raves about this Grilled Balsamic Dijon Chicken.
- 4 whole chicken breasts, boneless and skinless*
- 1/4 cup balsamic vinegar, good-quality and aged
- 4 tablespoons Dijon mustard
- 3 cloves garlic, minced
- Juice of 1 lime
- 1/2 cup (firmly-packed) brown sugar
- 1 1/2 teaspoons coarse salt
- 6 tablespoons olive oil, extra-virgin
- Black pepper, freshly ground, to taste
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).
Preheat 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 degrees F. (juices will run clear when cut with the tip of a knife); turning and basting several times.
Remove from chicken from the grill, transfer onto a serving platter, and serve immediately.
Makes 4 servings.
* 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.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.