Grilled chicken can get tiring after a while. Especially mid-Summer when you think you’ve tried everything already. Especially anything that is already in your pantry. Well, here is another marinade to add to your grilled poultry arsenal. The balsamic creates a nice caramelization on the chicken, but the inside is oh so moist. This chicken is simple enough and appealing to all palates that you can serve it with french fries for the kids or serve it with a nice salad and some wild rice and have an elegant meal.

The original recipe has you add the herbs at the end, but I like the ease and added flavor of letting it sit longer. Also, if you want to go ahead and make this marinade in the morning before work, it wont be overpowering, so go ahead and make life easier!

Herbed Balsamic Grilled Chicken

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper

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In a small bowl, whisk together the balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place chicken in a resealable bag and pour marinade on top. Refrigerate for at least two hours, turning the bag occasionally.

Preheat a grill pan to medium-high heat and add chicken.

Sprinkle with herbes de Provence, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Grill until chicken is cooked through, about 6 minutes per side.

Source: Cook Like A Champion, adapted from Adapted from Bon Apétit, June 2009