Grilling season isn’t quite over yet in mid-Missouri thankfully. We’ve had 70 and 80 degree sunny days for what feels like months and our family is loving it! We just moved across town in late August to a “new” house that has a lovely back yard, so we’ve been enjoying many nights eating dinner on the deck.
A few weeks ago I decided to try out my Balsamic Dressing with Herbs as a marinade for grilled chicken, calling it Grilled Balsamic Herb Chicken (original, eh?). I had a feeling the acidity from the balsamic vinegar combined with all those herbs and spices would transform this lack-luster piece of meat. And oh my! You can see the moisture and flavor on this chicken from the pictures. But, the taste…it’s even better! This will be one of my go-to marinades, in addition to Southwest Grilled Chicken, from now on.
I threw some Mediterranean Shrimp Skewers on the barbie too. Have you tried these yet? My kids claw for them when I set them on the table. (What you can’t see is me holding my daughter’s greedy little hand out of the photo here.)
I added some cooked quinoa (seasoned well with salt, pepper, a little butter, and garlic powder), steamed green beans, and grapes to the table for what ended in a filling, tasty, and quite healthy dinner.
The best part: no one complained. Can I get an amen to that, parents?
- ¾ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon garlic, minced
- ½ teaspoon Dijon mustard
- 1½ teaspoons sugar (or more to taste)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon dried parsley flakes, crushed in hand
- 1½ teaspoons dried basil, crushed in hand
- 1 teaspoon dried oregano, crushed in hand
- 4 chicken breasts (about 1.5 lbs)
- Combine all ingredients except chicken breasts in a large zip-top bag. Shake to combine. Add chicken and refrigerate for about 1-2 hours to allow chicken to marinate.
- Grill chicken over medium high until cooked through, about 4 minutes per side. Chicken internal temperature should be 165 degrees F when safely done.
Place chicken breasts in marinade in a gallon-sized freezer bag. Seal tightly and freeze for up to 3 months.
Thaw chicken/marinade in the refrigerator for about 24 hours or submerge bag in cool water until thawed, replacing water every 30 minutes. Cook according to directions. Be sure to cook the thawed, marinating chicken as soon as possible so it doesn't get mushy or tough from over-marinating.