Grilled Balsamic Chicken

As I continue to bring you recipes for Memorial Day, I decided to continue with my grilled chicken theme and present you another recipe from Kalyn's Kitchen.  This recipe is for a wonderful Grilled Chicken with Balsamic Vinegar.  Like yesterday's recipe, even though this calls for the chicken to be grilled, you could use a grill pan or indoor grill.  Enjoy!

Grilled Chicken with Balsamic Vinegar

(Makes 6-8 servings, recipe can be cut in half)

Ingredients

• 6-8 boneless, skinless chicken breasts

Marinade

• 2/3 cup balsamic vinegar
• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1 Tbsp dried parsley
• 1 Tbsp dried shallots (or 2 T minced fresh shallots)
• 1 tsp dried thyme
• 1/2 tsp coarse ground black pepper
• 2 tsp garlic powder

Directions

1. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. Make small slits crosswise along each chicken breast to help the marinade penetrate.
2. Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.
3. Preheat gas or charcoal grill to medium-high. (You can only hold your hand there for a few seconds.) 
4. Grill chicken on top side first, rotating after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. 
5. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) 
6. Serve hot.