Balsamic, Dijon and Garlic Grilled Chicken Breasts

It was a beautiful day today, so grilling was a must. I was in the mood for a big salad (with lettuce from Jack’s garden) and grilled chicken breasts. I wanted to marinate them in something light and tasty so I chose balsamic vinegar, Dijon mustard and garlic. They are a great combination of flavors that will pair nicely with my House Salad. My husband did an excellent job grilling the chicken – it came out moist and tender. It was a fantastic meal followed by roasted marshmallows on the deck. A lovely evening spent together.

  • 3-4 chicken breasts, trimmed of any fat
  • 1/3 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 shallot, chopped finely
  • 3 cloves of garlic, minced
  • Sea salt and fresh cracked pepper to taste

Combine all ingredients in a large zip lock bag and mix thoroughly; add chicken and marinate in the refrigerator for at least 2 hours. Grill meat about 4-5 minutes on each side or until juices are running clear. Let the meat rest for a couple of minutes before cutting it. Enjoy.

Click here for a printable version of this recipe

My husband and children roasting marshmallows

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13 Responses to “Balsamic, Dijon and Garlic Grilled Chicken Breasts”

  1. 1

    Kevin — August 4, 2008 @ 9:12 pm

    That chicken looks really tasty!

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  2. 2

    Elle — August 5, 2008 @ 2:44 am

    Looks delicious! And you can’t better than roasted marshmallows for dessert in the summertime.

    [Reply]

  3. 3

    Ashley — August 5, 2008 @ 8:17 am

    This looks yummy, I’m going to try it this week! And I’m jealous you get to roast marshmallows on your deck! That is too fun!

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  4. 4

    Tom Aarons — August 5, 2008 @ 10:00 am

    Love the look of your chicken!

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  5. 5

    Devin — August 5, 2008 @ 10:55 pm

    I am currently creating e-Cookbooks on Italian, Mexican, and Asian cooking. I would like to feature some of your recipes in my book. I am trying to find easy, intermediate, and advanced recipes for people who enjoy cooking. I would love any ideas and suggestions you have for my book.

    Best Regards,
    Devin

    TryItalianCooking.com
    TryMexicanCooking.com

    [Reply]

  6. 6

    Nina's Kitchen (Nina Timm) — August 6, 2008 @ 3:23 am

    Oh, I wish I was a kid all over again…..

    [Reply]

  7. 7

    Paula — August 6, 2008 @ 7:31 pm

    How did I miss this post? The chicken looks great! I appreciate the flavor that dijon brings to marinades. I actually prefer it in marinades vs. slathered on a sandwich! I bet this would taste great on fish, too!

    I love that chiminea! We’ve actually been shopping for one. I’ve not seen any so far with a screen. What a great feature! Do you like yours? Is it hard to maintain? What a

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  8. 8

    Jeanine — August 8, 2008 @ 1:39 pm

    That chicken looks so good! I’ll have to give this one a try. :)

    [Reply]

  9. 9

    Serahs — August 9, 2008 @ 6:03 am

    That chicken looks really tasty. I’m filing that in my recipes folder on my computer. I can’t wait to taste it.

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  10. 10

    Diane — February 7, 2012 @ 3:08 am

    I made these tonight with boneless thighs instead of breasts and grilled inside on grill pan. They came out really good. Nice flavor.

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  11. 11

    menu plan monday ~ june 3, 2013 | Christmas Notebook — June 4, 2013 @ 3:34 pm

    [...] Grilled Pork Chops and Marinated Chicken Garden Salad Roasted [...]

  12. 12

    Catherine — June 5, 2013 @ 11:27 am

    Very tasty recipe! I decided to make a tossed salad to go along with the chicken with similar ingredients in the dressing. I mixed together some grey poupon, balsamic vinegar and agave nectar and it made a sweet and spicy dressing with hardly any calories! A little goes a long way though because the grey poupon is spicy. Thanks!

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  13. 13

    yaplog — August 1, 2013 @ 8:52 am

    fantastic blog !!! i am going to definitelly back right here!

    [Reply]

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