Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 garlic cloves, crushed
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 3/4 tsp crushed red pepper
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 8 boneless, skinless chicken breasts, cut in half
Steps:
1. Combine all the ingredients, except the chicken, in large sealable plastic container or resealable plastic bag. Mix well.
2. Place the halved chicken breasts in the marinade for no less than 3 hours and up to 24 hours.
3. Preheat an outdoor grill to high.
4. Remove the chicken from the marinade, place it on the grill, close the cover, and cook for 4 minutes, or until you can easily turn it over, using tongs. Cook for another 4 to 5 minutes, or until internal temperature reaches 165°F.
5. Remove the chicken, arrange on a platter, cover with aluminum foil, and let sit for five minutes to allow the chicken to absorb some of its juice.
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