Balsamic Grilled Chicken


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.
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Place chicken pieces in a large, flat container (I used a glass baking dish with a cover) and pour the marinade over the chicken.
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Use your hands to rub marinade evenly over all the chicken so it is evenly coated.
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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.
Serves 8.
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