Prep Time: 1 hour & 15 minutes minimum (ideally chicken should be marinated overnight)

Servings: 4

A Word From The Cook

Thank you Lindsay Campbell for sharing this one.

Ingredients

• 4 Chicken Breasts (skinless / boneless).  I like to cut them in half for ease of cooking and serving.
• 1/4 cup Balsamic Vinegar
• 3 Tbsp Lemon Juice
• 2 Tbsp Dijon Mustard
• 2 Tbsp Brown Sugar (packed)
• 3 Cloves Garlic (minced)
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Oregano
• 1/4 Tsp Dried Rosemary
• 5-6 Grinds of Black Pepper
• 2 Tbsp Fresh Parsley Leaves (chopped) for Serving

Instructions

1. In a medium sized bowl whisk the Balsamic, Lemon Juice, Dijon, Brown Sugar, Garlic, Thyme, Oregano, Rosemary, Salt & Pepper.   Reserve 1/4 cup for basting.
2. Add the Chicken and the Balsamic marinade to a large Ziploc bag and massage to combine and cover.    Marinate overnight (minimum 1 hour)
3. Place the Chicken on a preheated BBQ on high heat.   Flip after 5-6 minutes and continue to cook.  12-15 minutes in total.   Internal temperature should be 165°F.
4. Garnish with parsley and serve.