Thursday, January 14, 2010

Herbed Balsamic Chicken with Blue Cheese

My husband had long wanted a grill even before moving into our grill-friendly house over a year ago. He finally got an outdoor gas grill the Christmas before we moved into the house and less than a month later he had it set up in our new backyard. Ever since, he has loved to grill.

So I'm always looking for fun, easy recipes for him. Usually I prepare the food in the kitchen and he takes it outside to cook. We have grilled everything from kebabs, corn on the cob, salmon, steak, chicken. And it's all been delicious. Something about grilling over an open flame really adds flavor to whatever you're cooking.

And, just in case you were wondering, here's another fun fact about us: We absolutely love, adore and cherish balsamic vinegar. In everything. So when I found this recipe in an old issue of Bon Appetit, I knew it would just be a matter of time before we were making it.

The balsamic marinade gave this chicken amazing flavor and the blue cheese added a tangyness that just put it over the top. My only critique would be the addition of the dried herbs. Frankly, they got even drier and slightly burnt on the grill and only added a bitter flavor and paper-y texture to the chicken. I ended up scraping the herbs off and enjoying the chicken much more without them. If you have fresh herbs to add, I might suggest that or adding the dried herbs to the marinade. But the dried herbs directly on top of the chicken just didn't work on the grill.

Herbed Balsamic Chicken With Blue Cheese

(Recipe adapted from
Bon Appetit, June 2009)

6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar

3 tablespoons
olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground
black pepper, divided
2 teaspoons herbes de Provence or Italian seasoning blend

1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare grill (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt and 1/2 teaspoon pepper.
(Note: I didn't use herbes de Provence because I didn't have any. Instead I substituted Italian seasoning, which was fine.) Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.


No comments:

Post a Comment