Marinated and Grilled Chicken Breasts

Skinless, boneless half chicken breasts go well with a wide variety of marinades. The marinades do not penetrate rapidly or deeply, so long marinade times are not necessary.

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

2 small or 1 large boneless, skinless half chicken breasts

Place the chicken between two sheets of plastic wrap and pound them to approximately 1/2 inch in thickness. Combine the first 8 ingredients (vinegar through pepper) in a large zip-top plastic bag. Kneed the ingredients to thoroughly mix them. Place the chicken in the bag with the marinade, zip the bag almost closed, squeeze out as much air as possible, and zip the bag fully closed.

Marinate refrigerated for 2 hours. Prepare the grill for hot direct cooking. Remove the chicken from the bag and drain excess marinade. Grill directly over the fire, lid closed, for 4 minutes, turn the chicken and grill for 4 minutes on the other side. Turn the chicken once more and grill for 2 minutes on the first side.