Preparation Steps

• Place chicken in a gallon size resealable bag (or you can use a bowl).
• In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
• Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
• Rub marinade over chicken (twist and tie top of bag so marinade fully covers the chicken).
• Let marinate in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
• Heat grill over medium-high heat to 400 degrees. Partway through heating, clean and oil grill grates.
• Remove chicken from marinade, shaking excess marinade back into the bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
• Cook time varies based on thickness. Check internal temperature of chicken in the thickest portion to 165 degrees for doneness.
• Garnish with parsley if desired. Serve warm.