It gets 5 *s. Not something I do easily. I tried this Balsamic Chicken recipe for the first time and my friends and family really liked it: ) So did I. I might try it with chicken with skin on, to keep it moister next time. The recipe called for dry mustard, aside from the Dijon Mustard. I just couldn't bring myself to add the dry mustard, as I don't like that flavor. I'm glad I didn't, because it tasted and smelled great without it. You can also bring the leftover marinade to a boil, strain it and service with the chicken. Really good. This recipe moved up on my list of what to make for guest. (Not just a weekday dish as the site mentioned.) Glad I found this recipe : )
Grilled Balsamic Chicken
Marinate: 6 Hours
- 8 skinless, boneless chicken breast halves
- 1/2 cup chicken broth
- 1 cup balsamic vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 2/3 cup chopped scallions
- 2 tablespoons minced garlic
- 2 teaspoons dry mustard
- 1 teaspoon freshly ground pepper
- 2 tablespoons sugar
- 1/4 cup Dijon mustard
- 1. Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
- 2. Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
- 3. Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.
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