Ingredients
Scale
- 8 boneless, skinless chicken breasts
- 2/3 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 T dried parsley
- 1 T dried shallots or onion
- 1 T Spike seasoning
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1/2 tsp. coarse ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, dried parsley, shallots, Spike seasoning, thyme, garlic powder, and black pepper.
- Trim chicken breasts and cut small slits for marinating. Place in a Ziploc bag with the marinade and refrigerate for 4-6 hours.
- Preheat grill to medium-high heat and oil the grates.
- Grill chicken for about 3 minutes per side until cooked through (internal temperature reaches 165°F).
- Let rest briefly before serving with garnished fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg