Grilled Chicken with Balsamic Dijon Mustard

Place chicken in a resealable plastic bag, take the air out and use a rolling pin to slightly flatten the chicken. Be careful not to break the bag.

For the marinade, in a small bowl add Dijon mustard, balsamic vinegar, garlic and thyme and mix until smooth. Pour over chicken. Re-seal the bag and refrigerate for 4 to 24 hours, turning the bag occasionally.

Drain chicken and reserve the marinade. Grill chicken over medium heat for about 7 minutes, occasionally brushing with marinade. Turn chicken over and brush again with marinade. Grill for 5-8 minutes or until chicken is no longer pink.

Note: Be sure to fully cook the marinade that’s brushed onto the chicken. If you are concerned about re-using the marinade, reserve some of the marinade before mixing it with the raw chicken and use the reserved marinade for brushing when grilling the chicken.