Just in case you are still trying to get some use out of your grill before the summer is over here is a nice and easy recipe. Yes another chicken dish that can be made on the grill or in the oven. It can also be served on its own or in a sandwich or salad. The chicken is seasoned with Herbes de Provence a dry herb mix that includes lavender, fennel, savory and balsamic vinegar.
You will need: 4 chicken breasts, 2 garlic cloves, 1 tsp herbes de provence, 1 tbs dijon mustard, 1tbs olive oil, 1/4 cup balsamic vinegar, salt and pepper to taste
Chop, crush or press the garlic cloves
combine with herbs, mustard, oil and vinegar. Add to the chicken, toss and marinate 30 min and up ot 2 hours (covered and refrigerated) turning once.
Grill on medium grill for about 7 min per side or until the chicken is no longer pink. If your husband likes to grill but has a tendency to forget and “slightly char” your food you can preheat the broiler (max on the oven) and cook 7 min per side in the oven.
Either way it will be a great addition to an evening meal that will easily translate to a salad or sandwich if you do happen to have some left overs.
Yum! The charred bits on this chicken look so good! That’s one of the things I miss the most when cooking chicken in a pan. You just don’t get that perfect grill flavor!