Although I cut up our chicken and put it over a salad, this recipe makes a perfect stand alone piece of chicken. It's simple and uses very little ingredients, perfect for any time you need a quick meal. Okay, okay, so I tell you to marinate for at least two hours, but think of it this way - Throw the marinade together and toss with chicken before you leave for work... and viola! dinner can be ready almost immediately after you get home. See? A quick meal :)
Mustard Balsamic Glazed Grilled Chicken
Adapted from Food and Wine
1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
In a food processor, add all ingredients except the chicken. Pulse until it smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag/dish and discard marinade. Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs. Remove from grill and allow to rest for a 3-5 minutes before serving. Enjoy!
One Year Ago: Serrano Chile-Rubbed Grilled Chicken
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Three Years Ago: Tilapia with Lemon Vinaigrette