Balsamic Honey Mustard Chicken

The fact that I am posting a recipe with mustard in it is a bit ironic considering I can't stand it in any form; not even the smell. BUT, I made this for my brother when he requested a grilled chicken sandwich with a slice of Swiss. This is what I did for the chicken component and he ate the entire thing. The only thing we added for this sandwich of his was a toasted bun and cheese, but the chicken is fine on its own. The balsamic mixture will be used for marinating, not basting during the grilling process. If the chicken is marinated for a little while in it then the flavors will carry through without being too "in your face". If you'd like, you can make a bit more and leave it separate from the chicken until grill time.

Keep in mind that due to the honey in the marinade you only want your grill or grill pan on medium-high. Turn it up too high and the sugar will cause your chicken to char; and by that I don't mean grill marks.

2 TBSP balsamic vinegar
2 TBSP TBSP Dijon mustard
1TBSP honey
1 TBSP Olive oil
1/4 to 1/2 tsp Kosher salt, to taste
1/4 tsp garlic powder
1/8 onion powder
1/4 tsp thyme
6 Boneless skinless chicken breasts, pounded to about 1/2 inch thickness.

In a small bowl, whisk together the first 8 ingredients until well combined. Place chicken in a heavy duty resealable plastic bag and pour in the marinade. Get as much air out as you can, seal, and refrigerate for about 2 hours.

Preheat your grill or grill pan to medium high. Remove chicken from marinade, letting any excess drip off. Grill for a few minutes on each side until chicken is cooked through. Keep an eye on it to keep from charring and rotate when needed. Let rest a few minutes before serving.

For The Pantry - Balsamic Glaze

The concept of making a balsamic glaze is rather easy; it's a reduction of balsamic vinegar, and if desired, a touch of sugar or other sweetener. The process is not complicated but it does take a considerable amount of time for something so simple. That's why I usually have a bottle of good quality balsamic glaze.

In this case, good quality does not mean overly expensive. The quality is in the ingredients used. If there is a load of corn syrup or a long list of unpronounceable ingredients, pass on it. Which kind do I typically use?  Well, last year a Wegmans was built by my house and well, I am probably there too much. Their produce department in particular is wonderful and I love looking at their specialty products. While browsing one day I found a bottle of their balsamic glaze. Its delicious, and you don't have to babysit a saucepan of balsamic vinegar while it reduces. Obviously this would be ideal for a Caprese salad, but I have also used it with chicken and grilled flat bread sandwiches.

I am sure there are quite a few brands out there, but regardless of the brand, I highly recommend the product itself. I do prefer to make things from scratch, but if I don't feel like taking the time to simmer it down and I'm not making a berry balsamic reduction, for example, I usually go for this.