With tart lemon and tangy-sweet Balsamic vinaigrette, this grilled chicken is as flavorful as it is easy to prepare.
Grilled Chicken with Balsamic Vinaigrette
1/4 cup Balsamic vinegar
2 tbs Dijon mustard
2 tbs Lemon juice, fresh
2 Garlic cloves
2 tbs Olive oil
Salt & pepper, to taste
1/2 cup Chicken broth
1 tsp Lemon zest
1 tbs Parsley, fresh & chopped
3 1/2 lbs Chicken, cut into pieces
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, and salt & pepper in a small bowl to blend. Combine vinegar marinade with chicken pieces in a large resealable plastic bag, seal the bag, and toss to coat chicken. Refrigerate, turning the chicken pieces occasionally, for at least two hours or up to one day (one day gives best results).
Preheat & season grill, remove chicken from bag and place on hot grill grates. Cook chicken until done, approx. 20 to 30 minutes. Transfer chicken to serving plate. Heat chicken broth to a boil in small saucepan. Thicken slightly with cornstarch slurry, if desired. Drizzle chicken broth over chicken pieces. Sprinkle lemon zest & chopped parsley over chicken & serve. Buon Appetito!