Grilled Balsamic Chicken

Grilled Balsamic Chicken
Prep: 10 minutes; Marinate 4 to 6 hours or overnight; Cook: 12 minutes.

8 skinless, boneless chicken breast halves
½ cup chicken broth
1 cup balsamic vinegar
1 ½ tablespoons Worcestershire sauce
⅔ cup chopped scallions
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon freshly ground pepper
2 tablespoons sugar
¼ cup Dijon mustard

1
Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.

2
Reserve ½ cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.

3
Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved ½ cup marinade every few minutes.



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