Ingredients:

  • 1/3 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts

Instructions:

  1. Whisk the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, and herbs in a bowl until emulsified. Note: Whisk until you don't see separate oil bubbles
  2. Place the chicken breasts in a resealable bag and pour the marinade over them.
  3. Massage the bag for 2 minutes to infuse the fibers. Note: This replaces hours of soaking
  4. Let the bag sit at room temperature for 30 minutes.
  5. Preheat the grill to medium high heat (approximately 400°F/200°C).
  6. Lightly oil the grates to prevent sticking. Note: Use a paper towel dipped in oil
  7. Place the chicken on the grill and sear for 5-7 minutes per side.
  8. Cook until the internal temperature reaches 165°F (74°C) and the surface is dark mahogany.
  9. Transfer the chicken to a plate and let it rest for 5 minutes. Note: This is the most important step for juiciness