I love the flavor of this chicken: it is tender, juicy, and the perfect balance of flavors. The balsamic vinegar soaks into the meat and creates a caramelized crust when it touches the grill. There is also just the right amount of heat from the red pepper flakes and some freshness from the lemon and parsley. I like to make a large batch of this chicken on a Sunday so I have plenty of leftovers for other recipes during the week. I actually used this chicken in the wild rice soup which you can find here. Enjoy!
4 Boneless, skinless chicken breasts
4 Boneless, skinless chicken thighs
1/3 cup olive oil
1/4 cup balsamic vinegar
4 tsp dried onion flakes
3 tsp Italian seasoning
2 tsp ground mustard
1/4 cup fresh chopped Italian Parsley
Zest and juice from one lemon
2 garlic cloves, crushed
1/4 tsp red pepper flakes
2 tsp sea salt
2 tsp black pepper
In a medium bowl, combine all of the ingredients except the chicken.
Place chicken pieces in a large, flat container (I used a glass baking dish with a cover) and pour the marinade over the chicken.
Use your hands to rub marinade evenly over all the chicken so it is evenly coated.
Cover and refrigerate for at least two hours. Preheat grill to 350 degrees, cook chicken for 5-6 min. on each side or until no longer pink.