One of my favorite ways to make chicken in the summer is to marinate it. There really is nothing easier than throwing a few ingredients in a ziplock bag, letting the chicken marinate for a few hours, then throwing it on the grill. The chicken comes out moist and full of flavor. Pair the chicken with a salad and a big hunk of watermelon, and you have yourself a quick and healthy dinner.
The use of balsamic vinegar and herbs de Provence in this marinade is fantastic. The balsamic vinegar carmelizes on the grill, and leaves a slightly sweet crust on the chicken. The longer you marinate it, the more intense the flavor will be. I marinated mine for about 4 hours, which I found to be perfect.
Herbed Balsamic Chicken
Yields: 3 chicken breasts
3 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
1 1/2 tablespoons olive oil
1 teaspoon herbs de Provence
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a ziplock bag, seal the bag, then shake to mix.
Add the chicken then refrigerate for at least two hours, turning the bag occasionally.
Grill the chicken over medium-high heat until cooked all the way through. (Be sure to grease to grill before adding the chicken, or else it will stick!)
Serve on top of salad or as a sandwich.
Source: Adapted from Cook Like a Champion, originally from Bon Apétit, June 2009