Sunday, February 2, 2014

Balsamic Marinated Grilled Chicken


Chicken cutlets can be a bit boring at times, so I'm always looking for different ways to cooking them,weather i stuff them, or bake them with beer, or marinate them this way, it's always a hit around here!

Balsamic Marinated Grilled Chicken


4 chicken cutlets, sliced in half if very thick

  • 1/4 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon dried fine herbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup olive oil

  1. Add marinate ingredients to a jar with a lid and shake it well.
  2. Place chicken cutlets in a large ziplock bag and pour marinade over chicken. Seal bag and refrigerate for 2 hours or overnight. Remove from fridge 30 minutes before cooking.
  3. Preheat outside grill to high.
  4. Place chicken cutlets on hot grill, lower temperature to medium high and cover grill. Cook 8-10 minutes.Open grill and flip chicken. Cook for another 8 minutes until chicken is fully cooked and internal temperature reaches 165F.
  5. Serve warm sliced over your favorite greens or as a sandwich with fresh arugula and topped with roasted peppers and provolone cheese.

1 comment:

  1. This looks good - I made the marinade and added it to a freezer bag along with some chicken breasts, then I popped it in the freezer. Will try it this week when it's warm enough to BBQ :D