What
you need,
2-4
boneless skinless chicken breasts
2
tbsp. balsamic vinegar
¼
cup olive oil
½
tsp. dried thyme
½
tsp. dried oregano
½
tsp. dried rosemary
½
tsp. garlic powder
½
tsp. onion powder
1
tsp. grainy mustard
Salt
and Pepper to taste
In
a large zip lock bag combine the balsamic vinegar, olive oil, dried herbs and
mustard. Season with salt and pepper, I used about ½ teaspoon of salt and ¼
teaspoon of pepper.
Seal
the bag and shake to combine.
Add
the chicken breasts and massage the marinade in for a minute or two.
Stash
it in the fridge for 1 hour to 90 minutes, don’t go any longer than that. The
vinegar can start to make the chicken mushy if you let it marinade too long.
When
you are ready, heat your barbeque to medium heat. Grill the chicken for 5-6
minutes on the first side then flip and cook another 5-6 minutes until the
chicken is cooked through and it has a nice brown crust.
Let
the cooked chicken rest for 5 minutes before serving.
Enjoy!
Jen of My Tiny Oven
