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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Balsamic Chicken Marinade Recipe

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This recipe for Balsamic Chicken Marinade is from JO's RECIPE BOX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. olive oil
⅓ c. balsamic vinegar. (an inexpensive, tart variety is fine)
1 Tbsp. minced garlic
2 tsp. minced fresh rosemary (can use ¾ tsp dried)
2 tsp. minced fresh thyme (can use ¾ tsp dried)
2 tsp. dijon mustard
1 tsp. salt
1 tsp. freshly ground black pepper
2 lbs. boneless skinless chicken thighs or chicken breasts
1 Tbsp. chopped fresh parsley, optional
Directions:
Directions:
Combine first six ingredients together. Pour into a Ziploc bag; add raw chicken pieces. Refrigerate for at least 1 hr.

The chicken can be grilled, baked, air fried, or cooked on a stovetop grill pan. Cook chicken until the internal temperature reaches 165°F. Try not to overcook boneless skinless chicken breasts as they can become rather dry.

Yields 8 to 10 servings.
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