Name: Balsamic-Marinated Chicken
Ingredients: 3/4 cup olive oil; 1/4 cup balsamic vinegar; 2 tablespoons pure maple syrup; 2 teaspoons Dijon mustard; 2 teaspoons kosher salt; 1 teaspoon grated garlic (from 1 large garlic clove); 1/2 teaspoon black pepper; 4 (8-ounce) boneless, skinless chicken breasts; Chopped fresh herbs (such as flat-leaf parsley, oregano, and thyme)

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon grated garlic (from 1 large garlic clove)
1/2 teaspoon black pepper
4 (8-ounce) boneless, skinless chicken breasts
Chopped fresh herbs (such as flat-leaf parsley, oregano, and thyme)

Steps

Whisk together oil, vinegar, syrup, mustard, salt, garlic, and pepper in a medium bowl. Reserve 1/4 cup marinade for serving; cover and refrigerate until ready to use. Add chicken to remaining marinade in bowl, tossing to coat. (Alternatively place chicken and marinade in a ziplock plastic bag.) Cover and refrigerate for 1 to 2 hours.
Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.
Remove chicken from marinade, discarding excess marinade. Lightly pat chicken dry. Place chicken on oiled grates over lit side of grill. Grill, uncovered, until lightly charred and chicken releases easily from grates, 3 to 5 minutes per side. Transfer chicken to unlit side of grill; grill, covered and undisturbed, until a thermometer inserted into thickest portion of chicken registers 160°F, 14 to 16 minutes. Remove chicken from grill, and let rest for 10 minutes before serving. (Temperature will continue to rise to 165°F.) Garnish chicken with herbs; serve with reserved marinade. (If reserved marinade has solidified, microwave on HIGH for 15 to 30 seconds.)