Ingredients

The following ingredients have 4 Servings
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1-2 tablespoons brown sugar (optional to offset the acidity from the vinegar)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic (minced (or more to taste))
  • 2 teaspoons Italian seasoning
  • salt + pepper (to taste (I use 1 - 1.5 teaspoons of regular table salt))
  • 2 pounds boneless, skinless chicken breast

Instruction

  • Make marinade: Place all marinade ingredients in a measuring jug and whisk very well.
  • Marinate chicken: Place chicken in a ziploc bag (or alternatively in a shallow dish). Pour marinade on top, making sure all chicken pieces are covered all over. Seal dish or bag well and refrigerate for 15 minutes or up to overnight.
  • Cook chicken: Remove chicken from marinade, discarding bag and any excess marinade. Cook chicken your preferred way, until it reaches an internal temperature of at least 165°F.Grill: Place chicken on a hot grill and grill 6-8 minutes on either side, or until chicken is done.Skillet: Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until chicken is done.Oven: Place chicken in a baking dish and bake at 410°F for 15-25 minutes, or until chicken is done.