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Nutrition Facts
Serving Size 1 (158g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup balsamic vinegar
Calories 162
Calories from Fat 18		(11%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 244mg		10%
Potassium 391mg		11%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.7g	2%
	Sugars 4.0g
Protein 28.4g		56%
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Week of 8/30

Motivated Mama

Grilled Balsamic Chicken

Recipe #374987 | 30 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: kittycatmom
May 29, 2009

I love the unique flavor of Balsamic Vinegar. This is one of my favorite ways to grill chicken. I would suggest doubling the marinade if you want more to use as a dipping sauce. This marinade is also excellant on Pork Chops! NOTE: Plan Ahead! Marinate 4-6 hours or overnight. Not included in cook time.

SERVES 8 (change servings and units)

Ingredients

8 boneless skinless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
2/3 cup chopped scallion
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup Dijon mustard

Directions

1
Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
2
Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
3
Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved 1/2 cup marinade every few minutes. Done when juices run clear.

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Featured Reviews for This Recipe

From: Lauralie41

On Aug 5, 2009

I used 4 chicken breasts and 18 year old balsamic vinegar, delicious! Marinated in the ziploc bag overnight and DH grilled the chicken for supper. Moist, juicy, and the flavor from the marinade was a perfect blend of tanginess with a hint of sweetness. Wonderful recipe kittycatmom and it will be added to our favorites!

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From: nmj

On Jul 17, 2009

This was just OK. I marinated my chicken for 8 hours but it still did not have much flavor and turned out pretty dry, too.

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From: didyb

On Sep 5, 2009

Very good. I overcooked my chicken a little, but the marinade/basting helped a bit with that. I actually would recommend keeping the marinade and boiling it to kill any buggies and serving as a sauce on the side.

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From: smellyvegetarian

On Jun 10, 2009

Wow, kittycatmom, you've really done it! DH almost never gives a recipe 5 stars, but for this one he made an exception. I was so pleased with how easily it came together; I threw the marinade together at lunchtime and dinner was done in less than 30 minutes this evening. I had a few dinner guests as well, and even the picky toddlers gobbled it up. DS ate more than I did, even! I followed the recipe with the exception of using boneless skinless chicken thighs instead of breasts. Thanks for posting; I'm sure I will revisit this one often. Made for PRMR.

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