Grilled Balsamic-Dijon Chicken Recipe:
What you will need:
4 whole boneless and skinless chicken breasts
1/4 cup Patricia & Paul Traditional Balsamic
4 tablespoons whole grain mustard
4 tablespoons Dijon mustard
3 cloves garlic, minced
Juice of 1 lime
1/2 cup firmly-packed brown sugar
1 1/2 teaspoons coarse salt
6 tablespoons Patricia & Paul Extra Virgin Olive Oil
Freshly ground black pepper to taste
Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish or a resealable plastic bag.
In a large bowl, combine Patricia & Paul Balsamic, whole grain mustard, Dijon mustard, garlic, lime juice, brown sugar, Patricia & Paul EVOO, and pepper. Pour marinade over chicken breasts. Cover and refrigerate for at least 8 hours (turning meat over several times).
Preheat grill (spray grill with cooking spray). Place chicken onto hot grill and brush with remaining balsamic-Dijon marinade. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until temperature reached 165°F (juices will run clear when cut with the tip of a knife); turning and basting several times.
Remove chicken from the grill, transfer onto a serving platter, and serve immediately.
Makes 4 servings.