This is a great marinade when you only have a little time before dinner. I usually eyeball all the ingredients rather than measuring, and I mush it all around in the resealable bag instead of mixing it in a bowl… Less fuss and muss.
- 1/4 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoos brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves
In a large re-sealable bag, combine balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary, salt and pepper. Reserve 1/4 cup and set aside.
Add chicken pieces to the bag and marinate in the refrigerator for at least 1 hour, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through. Small, boneless pieces may take as few as 4 minutes per side, while large, bone-in pieces 10 or more minutes per side. You will need to use your judgement.