Grilled Balsamic Chicken
Your new Go-To chicken marinade
When I was playing professional baseball, I lived with my aunt and uncle in Maryland one season. Twas a lovely year, and I spent a lot of quality time with them, which was great. I also ate some amazing food.
They would cook fantastic fish and chicken. This recipe was inspired by my aunt. This was similar to her go-to marinade, and I just tweaked it ever so slightly.
The sweetness of the balsamic, the tang of the Dijon, the sourness of the vinegar paired with the char from the grill makes an absolute flavor bomb. You hit multiple flavor profiles from one of the fastest and easiest marinades to make.
It also forces you to address another potential insecurity… the grill. Now, when it comes to grilling, you either do it or you don’t. If you are not a griller, the premise of trying it can be daunting. But if you’re a part of the 99% Cooking Club, then you already know you are capable of way more in the kitchen than you thought.
Mastering the grill takes one thing. Persistence. The more you try, the more you learn. Trial and error at its finest.
Now onto ANOTHER potential insecurity… undercooking your chicken. This one is valid. Nobody wants to give a friend or loved one salmonella. The margin for error on a well-cooked chicken breast, a dried-out chicken breast, and a raw chicken breast is very small. That can be intimidating for sure (and always err on the side of caution), but there is only one way that you can get better at it…
KEEP COOKING IT!
Estimated Time: 30 min
Serves: 2-4 (if grilling more than 2, just increase the amounts)
Tools:
Grill or grillpan
Ingredients:
2 chicken breasts
¼ cup balsamic vinegar
1-2 tbsp of Dijon (if you’re a Dijon fan, use 2)
½ cup olive oil
Pinch of salt
½ lemon juice, fresh squeezed
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