Grilled Chicken with Balsamic Dijon Mustard

1. 1

   Place chicken in a resealable plastic bag, take the air out and use a rolling pin to slightly flatten the chicken.

2. 2

   Be careful not to break the bag.

3. 3

   For the marinade, in a small bowl add Dijon mustard, balsamic vinegar, garlic and thyme and mix until smooth.

4. 4

   Pour over chicken.

5. 5

   Re-seal the bag and refrigerate for 4 to 24 hours, turning the bag occasionally.

6. 6

   Drain chicken and reserve the marinade.

7. 7

   Grill chicken over medium heat for about 7 minutes, occasionally brushing with marinade.

8. 8

   Turn chicken over and brush again with marinade.

9. 9

   Grill for 5-8 minutes or until chicken is no longer pink.

10. 10

    Note: Be sure to fully cook the marinade thats brushed onto the chicken.

11. 11

    If you are concerned about re-using the marinade, reserve some of the marinade before mixing it with the raw chicken and use the reserved marinade for brushing when grilling the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.