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Grilled Balsamic Herb Chicken Breasts
Prep Time:
10 minutes (Marinating time: 30 minutes to 2 hours)
Cook Time:
10 to 14 minutes
4 servings

4 boneless, skinless chicken breasts (about 1 1/4 pounds)

1/4 cup Monari balsamic vinegar

1 tablespoon DaVinci extra virgin olive oil

1 tablespoon Maille original Dijon mustard

2 cloves garlic, crushed or minced

1 teaspoon Morton & Bassett Herbes de Provence

1/2 teaspoon salt

1/2 teaspoon ground black pepper


Combine marinade ingredients in a 1-gallon sealable plastic bag. Add chicken and toss to c
Marinate in refrigerator at least 30 minutes but not longer than 2 hours
Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat g
as grill 10 minutes with lid closed. Grill chicken 5 to 7 minutes per side over medium coa
ls. Test grill temperature by holding palm just above grate at cooking height. If heat cau
ses you to pull away in 4 seconds, temperature is ideal (375 degree grill surface).
Remove from grill when a meat thermometer inserted horizontally into the thickest part of
the chicken reads 160 degrees. Serve while hot

Nutritional Information

No Nutritional Information Available


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