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Espresso Balsamic dijon Chicken

Michelle came up with another winner.  This delicious Espresso Balsamic marinade is great on chicken or pork.  It's rich, mellow, and keeps the chicken very moist.  

4 medium chicken breasts, boneless and skinless

1/4 cup Espresso Balsamic Vinegar (or Traditional)

3-4 tablespoons Dijon mustard

3 cloves garlic, minced

Juice of 1 lime

1/4 cup brown sugar

1 1/2 teaspoons coarse salt

6 tablespoons Unflavored Olive Oil (she used Koroneiki)

1/2 teaspoon black pepper or your favorite pepper blend

Place the chicken, single layer in a 13x9 inch pan or resealable plastic bag.

In a bowl, combine the balsamic vinegar, mustard, garlic, lime juice, brown sugar, olive oil and pepper.  Pour over the chicken and cover.  Refrigerate for at least 8 hours, turning meat over a couple of times.

Preheat your grill or grill pan after cleaning.  Oil the grates and place the chicken on the grill.  Brush with the marinade.  Cook a total of 12-20 minutes, depending on the size of the chicken breasts, turning over a couple of times and basting the chicken.  Temperature should be 165 degrees.

Remove from the grill. 

(I love this marinade, so I simmered it after cooking the chicken for 5 minutes to kill any bacteria and then served it with the chicken.)