Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • ¼ cup olive oil (60 ml)
  • 2 tablespoons balsamic vinegar (30 ml)
  • 2 tablespoons Dijon mustard (30 g)
  • 2 tablespoons honey (45 g)
  • 1 teaspoon garlic powder (4 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • Fresh herbs (such as rosemary or thyme, optional for garnish)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic powder, smoked paprika, salt, and pepper.
  2. Place chicken breasts in a zip-top bag, pour in the marinade, seal the bag, and massage the mixture into the chicken. Marinate for at least 30 minutes or up to 4 hours in the fridge for best results.
  3. Preheat your grill to medium-high heat (approximately 375-450°F / 190-230°C).
  4. Remove the chicken from the marinade and shake off excess liquid. Place chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Allow the chicken to rest for 5 minutes after grilling. This helps to retain the juices.
  6. Slice and serve garnished with fresh herbs if desired.