6-8 boneless, skinless chicken breasts
For the marinade
2/3 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
1 teaspoon dried parsley
1 teaspoon dried onion
1 teaspoon dried thyme
1/2 teaspoon coarse ground black pepper
1 teaspoon seasoning such as Montreal Chicken seasoning
1 teaspoon garlic powder
1. Make small cuts crosswise into each chicken breast to help marinade penetrate.
2. Mix marinade ingredients together. Place chicken in ziptop bag then pour marinade into bad. Marinate at least 4 hours or up to 12.
3. Heat grill and grill chicken until done. This will be somewhere between 5 and 10 minutes a side, depending on the thickness of the breasts, heat of grill, and distance from flame.
This recipe is from Kalyn’s Kitchen and I thought the marinade was scrumptious. The chicken had a ton of flavor and Art did a stellar job of grilling the breasts. I believe it’s safe to say that he has mastered the chicken breast when it comes to the Big Green Egg!
Sadly, I have no picture for this meal. I guess I’ll just have to make it again!