With a sweet and tangy marinade, this grilled chicken is a must-have for the summer barbecue season. Make a double batch and use the extra chicken in salads, sandwiches and pastas.
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | balsamic vinegar |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | olive oil |
| 1 tbsp | liquid honey |
| 1 tbsp | Dijon mustard |
| 2 cloves | garlic, minced |
| ½ tsp | dried oregano |
| 2 lbs | boneless, skinless chicken thighs |
| ¼ cup | baby arugula (optional) |
| ¼ cup | halved cherry tomatoes (optional) |
Directions
In large bowl, whisk together balsamic vinegar, Roasted Chicken Base, oil, honey, mustard, garlic and oregano. Toss with chicken. Marinate in the refrigerator for at least 10 minutes and up to 1 hour.
Preheat grill to medium-high; grease grates well.
Remove chicken from marinade and shake off any excess (discard marinade).
Grill chicken, turning once, for 10 to 14 minutes or until chicken is well marked, cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Let rest for 5 minutes before serving.
If desired, serve with arugula and tomatoes.
Tip: Substitute chicken thighs with chicken breasts if preferred. If desired, drizzle with 2 tbsp balsamic glaze.