Saturday, September 11, 2010

Grilled Balsamic Chicken

I'm always looking for new ways to fix chicken.  I found this recipe on the iVillage website.  It looks like a good one.  I think we'll try it this week.

8 bonelss, skinless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 Tbsp Worcestershire sauce
2/3 cup chopped scallions
2 Tbsp minced garlic
2 tsp dry mustard
1 tsp ground pepper
2 Tbsp sugar
1/4 cup Dijon mustard

Rinse chicken and pat dry.  Place in a gallon-size zip-top plastic bag.  Combine chicken broth and remaining ingredients in a mixing bowl.

Reserve 1/2 cup marinade; pour remaining marinade over chicken.  Seal bag, and refrigerate up to 24 hours, turning occasionally.

Grill chicken, uncovered, at medium high for 5 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes.

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