Recipe Instructions:
Ingredients
4 skinless, boneless chicken breast halves (1-pound total)
⅓ cup Dijon-style mustard
3 tablespoons balsamic vinegar
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or basil or 1/2 teaspoon dried thyme or basil, crushed
1 Fresh thyme sprigs
Directions
Place chicken in a large resealable plastic bag in a shallow dish; set aside.
For marinade: In a small bowl, stir together mustard, balsamic vinegar, garlic and thyme until smooth. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes, brushing occasionally with reserved marinade. Turn chicken; brush again with marinade. Discard any remaining marinade. Grill for 5 to 8 minutes more or until chicken is tender and no longer pink (165 degrees F). If desired, garnish with thyme sprigs.
