Categories: Grilling

Ingredients

• 2 garlic cloves, crushed
• 1 tsp herbes de provence
• 1/2 tsp black pepper
• 1 tbsp. Dijon
• 1 tbsp. olive oil
• 1/4 cup balsamic vinegar
• Salt and black pepper, to taste
• 4 chicken breast halves, slashed
• 1 recipe roasted red pepper aioli (see recipe)

Directions

1. Combine garlic, herbes de provence, pepper, Dijon, oil, and vinegar. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once.

2. Grill skin side down on medium-hot coats until crisp, 7 minutes. Turn and continue grilling, until chicken is opaque with no trace of pink, another 5 minutes. Sprinkle with salt and pepper. Serve hot with roasted red pepper aioli.

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