Prep 30 mins
Cook 15 mins
From License to Grill, with Rob Rainsford. This is a quick and easy dish, and goes really well with Grilled Honey Tarragon Carrots and Grilled Potatoes and Herbs for a well-rounded menu. Prep time includes 20 minutes to marinate.
- 4 boneless skinless chicken breasts
- 2 teaspoons herbes de provence
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
- In a small bowl, combine herbes de Provence, Dijon, onion & garlic powder, evoo and balsamic vinegar. Mix to combine evenly. Season with salt and pepper.
- Place chicken breasts into a zip-top plastic bag. Pour the marinade over the chicken. Seal the bag and shake gently to coat the chicken. Marinate in the refrigerator for about 20 minutes (you might want to turn the bag once during this time).
- Preheat barbecue to medium.
- Remove chicken from marinade and pat lightly with paper towel to remove excess moisture.
- Place chicken directly over heat on a well-oiled grill. Cook for about 7-8 minutes per side, or until chicken is cooked through.
- Remove chicken from heat and cover with foil for 5 minutes before serving.
I just made this dish for a Memorial Day Barbecue - and it was terrific! I couldn't find herbes de provence at the grocery story - so I substituted italian seasoning - and it was yummy. This is a repeater for sure.
Delicious! We really loved the flavors that this marinade gave the chicken. The herbes de provence, Dijon mustard and balsamic vinegar complimented each other so well in this recipe. I marinated the chicken for about 2-1/2 hours. Next time, I think I will marinate the chicken overnight to allow the marinade to permeate the chicken even more. Thank you for sharing this wonderful recipe. I will be making this often. *Made for PAC Spring '08*