Balsamic Honey Dijon Grilled Chicken
This is a simple, basic chicken marinade that I always come back to. I always have these ingredients in my pantry and my fridge, so no special trips to the grocery store needed. And let's face facts: plain, boneless, skinless chicken breast is a crime against humanity and ranks right up there with people who use the word "Bae."
There's just no excuse for it, people. Marinate your chicken in this saucy goodness and actually LOVE eating chicken. Chop it up and toss it on a big ass salad. Put in a bed of roasted veggies and brown rice and hit it with some fresh avocado and peach salsa. Eat it right off the cutting board before dinner even starts. And stop saying, "Bae."
FLF'S TOP TIPS FOR GRILLED CHICKEN:
1. Marinate enough chicken to last you for several meals, and include a mix of boneless skinless chicken breasts and thighs. Having both white and dark meat - for me at least - keeps me from getting food prep fatigue where I dread eating another meal that tastes like the one I ate yesterday and the day before. When that sets in, I let perfectly good food go to waste and that's not cool!
2. Pound the chicken breasts to an even thickness with a mallet, otherwise you'll end up with dry, rubbery, overcooked chicken breasts. They'll cook faster and more evenly when they are even!
3. Let the chicken rest under a foil tent after it comes off the grill. Letting meat rest after it cooks keeps it juicy and the m-word that rhymes with hoist. (Yeah. Sorry. I just can't.) If you want to read the nerd science behind why you shouldn't hack into your chicken or steak as soon as it comes off the heat, Serious Eats and TheKitchn.com to the rescue here:
4-6 Boneless Skinless Chicken Thighs
2-3 Boneless Skinless Chicken Breasts
1/4 c. Balsamic vinegar
2 Tbs. fresh lemon juice
1 Tbs. Dijon mustard
2 Tbs. honey
2 garlic cloves, minced
1/3 c. olive oil
sea salt & fresh black pepper
1. In a large glass bowl, combine vinegar, lemon juice, mustard, honey, and garlic. Whisk well until mustard is dissolved. Slowly stream in olive oil while whisking. Season with salt and pepper to taste.
2. Place chicken breasts and thighs in a large resealable plastic bag. Pour marinade over and smoosh it around a bit with your hands for even distribution. Set the bag inside a clean bowl and refrigerate for at least 30 minutes. (I typically marinade mine for at least 4 hours.)
3. Prepare grill. Drain marinade from chicken and grill on both sides until internal temperature reaches 165. Transfer grilled chicken to clean plate and tent loosely with foil, letting it rest for at least 15 minutes before slicing.