Ingredients:

  • 680g (1.5 lbs) boneless, skinless chicken breasts or tenderloins
  • 60 ml (1/4 cup) extra virgin olive oil
  • 45 ml (3 tbsp) aged balsamic vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • 3 cloves garlic, minced (approx. 15g)
  • 5 ml (1 tsp) dried oregano
  • 5 ml (1 tsp) dried basil
  • 2.5 ml (1/2 tsp) sea salt
  • 1.25 ml (1/4 tsp) cracked black pepper
  • 1.25 ml (1/4 tsp) red pepper flakes

Instructions:

  1. In a small bowl or directly in a large resealable freezer bag, combine the olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Whisk or shake vigorously until the mixture is emulsified and slightly thickened.
  2. Add the chicken to the bag. Press out as much air as possible before sealing to maximize surface contact. Massage the bag for 30 seconds to distribute the marinade and herbs. Refrigerate for 30 minutes.
  3. Preheat your grill to medium-high heat. Remove chicken from marinade and grill for approximately 6 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).