Grilled Provencal Balsamic Chicken
Savor the delightful flavors of Provence with this Grilled Provencal Balsamic Chicken. Tender chicken breasts are marinated in a fragrant blend of garlic, herbes de Provence, and balsamic vinegar, then grilled to perfection. The result is a juicy and flavorful dish that's perfect for any meal. Ideal for a family dinner or an outdoor barbecue, this recipe promises to shine with its simplicity and burst of taste.
4
Servings
190
Calories
9
Ingredients
Ingredients
Boneless chicken breast halves
4 (With skin on, washed and patted dry)
Garlic
2 (Peeled and crushed)
Herbes de Provence or mixed herbs (basil, thyme, and oregano)
1 teaspoon
Black pepper
1/2 teaspoon (Freshly ground)
Dijon-style mustard
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
1/4 cup
Salt
(To taste)
Freshly ground black pepper
(To taste)
Instructions
1
Using a sharp knife, make three slashes in the skin of each chicken breast, being careful not to slash through the meat.
2
In a large mixing bowl, prepare the marinade by whisking together the crushed garlic, herbes de Provence, black pepper, Dijon-style mustard, olive oil, and balsamic vinegar.
3
Place the chicken breasts in the marinade, ensuring they are evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours, turning the chicken pieces halfway through the marinating time.
4
When ready to cook, preheat a grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
5
Remove the chicken from the marinade and pat dry. Season both sides with additional salt and freshly ground black pepper to taste.
6
Grill the chicken with the skin side down first, for about 7 minutes or until the skin is crisp and charred. Turn and grill the other side for an additional 5 minutes or until the chicken is fully cooked and no longer pink in the center.
7
Remove the grilled chicken from the heat and let it rest for a couple of minutes before serving.
8
Serve the chicken hot, garnished with fresh herbs if desired.
Nutrition Information
9g
Fat
2g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Provencal Balsamic Chicken?
It is a flavorful dish featuring chicken breasts marinated in garlic, herbes de Provence, and balsamic vinegar, then grilled to perfection.
How many calories are in a serving of this chicken?
Each serving of this Grilled Provencal Balsamic Chicken contains approximately 190 calories.
How much protein is in one serving?
One serving provides 24g of protein.
Is this recipe suitable for a low-carb diet?
Yes, it is very low in carbohydrates, with only 2g per serving.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
What ingredients are needed for the marinade?
The marinade consists of crushed garlic, herbes de Provence, black pepper, Dijon-style mustard, olive oil, and balsamic vinegar.
How long should I marinate the chicken?
The chicken should marinate for at least 30 minutes, but no longer than 2 hours for best results.
Why should I slash the chicken skin?
Slashing the skin allows the marinade to penetrate the meat better and prevents the skin from curling during grilling.
What type of grill heat is best?
A medium-high heat setting is recommended for preheating and cooking.
Which side of the chicken do I grill first?
You should grill the chicken skin-side down first for about 7 minutes.
How long should I grill the second side?
After turning, grill the second side for approximately 5 minutes until fully cooked.
Should I oil the grill grate?
Yes, lightly oiling the grill grate helps prevent the chicken skin from sticking.
Can I use skinless chicken breasts?
Yes, you can use skinless breasts, though the skin helps keep the meat juicy during grilling.
What are Herbes de Provence?
It is a traditional French herb blend that typically includes basil, thyme, rosemary, and oregano.
What can I substitute for Herbes de Provence?
A mixture of dried basil, thyme, and oregano can be used as a substitute.
What kind of vinegar is required?
This recipe calls for 1/4 cup of balsamic vinegar.
Is mustard included in this recipe?
Yes, the marinade includes one tablespoon of Dijon-style mustard.
Why must I pat the chicken dry after marinating?
Patting the chicken dry ensures the skin gets crisp and charred rather than steaming on the grill.
Should I let the chicken rest after grilling?
Yes, letting the chicken rest for a couple of minutes helps the juices redistribute so the meat stays tender.
Can I cook this recipe in the oven?
Yes, you can bake the marinated chicken at 400 degrees F until the internal temperature reaches 165 degrees F.
Is this recipe gluten-free?
While the primary ingredients are gluten-free, always check the label on your Dijon mustard and balsamic vinegar.
How much fat is in this dish?
There are 9g of fat per serving.
Is there any sugar in this recipe?
There is no added sugar, though balsamic vinegar contains natural grape sugars.
What oil is recommended?
One tablespoon of olive oil is used for the marinade.
Can I use chicken thighs instead?
Yes, chicken thighs are a great alternative, though they may require slightly different cooking times.
How do I know when the chicken is done?
The chicken is done when it is no longer pink in the center and reaches an internal temperature of 165 degrees F.
Can I use a stovetop grill pan?
Yes, a stovetop grill pan will work well if an outdoor grill is not available.
What should I serve with this chicken?
It pairs well with roasted vegetables, a green salad, or a side of couscous.
How should I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 3 months; thaw in the fridge before grilling.