This recipe offers a delightful twist on classic grilled chicken, featuring a flavorful herb marinade and a simple grilling process.
Prepare the chicken by making shallow slashes on the surface to allow the marinade to penetrate.
Ensure the slashes are not too deep to avoid overcooking the chicken.
In a mixing bowl, combine the garlic, herbes de Provence, black pepper, dijon mustard, balsamic vinegar, and olive oil to create the marinade.
Whisk the marinade thoroughly to ensure all ingredients are well combined.
Place the chicken in the bowl with the marinade, ensuring it is evenly coated. Cover and refrigerate for at least 30 minutes.
For deeper flavor, marinate the chicken for up to 2 hours.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Ensure the grill is hot before placing the chicken to achieve nice grill marks.
Season the chicken with salt and place it on the grill. Cook for 7 minutes on one side.
Avoid moving the chicken too much to allow proper searing.
Flip the chicken and continue grilling for another 5 minutes or until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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