Grilled Chicken with Balsamic Vinegar

Directions

If desired, use a mortar and pestle or spice grinder to grind together the dried parsley, dried shallots , Spike seasoning, dried thyme, garlic powder, and black pepper. Then mix the balsamic vinegar, Dijon, olive oil and spices to make the marinade. Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are close to the same thickness. I like to make small slits crosswise along each chicken breast to help chicken cook more evenly and give more surface for the marinade to stick to. Place chicken in Ziploc bag or container with a snap-tight lid, laying them flat. Pour the marinade over over chicken and marinate in refrigerator 4-6 hours or more. When you’re ready to cook, take the chicken out of the fridge, drain it in a colander in the sink to remove excess marinade, and let chicken come to room temperature while you heat the grill. Oil the grill or spray with non-stick grilling spray; then preheat gas or charcoal grill to medium-high. When grill is hot lay chicken diagonally across grill grates, top side down first, and cook until you start to see grill marks, about 3 minutes. As soon as you see marks, rotate chicken so it’s going diagonally in the other direction and cook a few minutes more. When you have desired grill marks, turn chicken over and cook until it’s browned on both sides and firm, but not hard to the touch, probably only a few minutes longer on the second side unless your chicken breasts are really thick. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.