I think boneless, skinless chicken breasts are one of the most versatile (and affordable) proteins you can have in the kitchen and right now I’ve got several pounds of it. The primary delay with getting this super tasty recipe up was that I couldn’t come up with a fun enough name – the original recipe that spawned this kitchen adventure was simply called “marinated chicken” and that is just not good enough for SLOW CARB SNACKTIME. So, if you have a better idea for what this recipe should be called, please leave a comment!
3-4 boneless skinless chicken breasts
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp. minced garlic
1 tsp. dijon mustard
1 serrano pepper, cut in half w/o stem
mayonnaise (optional for sauce)
chili oil (optional for sauce)
Put the oil, vinegar, garlic, mustard, and seasoning in a large Ziploc bag, then add the chicken breasts. Seal the bag and shake/roll to combine the ingredients and coat the chicken. Marinate in the fridge for 45 minutes, and then for another 15 minutes at room temperature.
Heat a large grill pan with a few tablespoons of olive oil. When the pan is hot, add the chicken and pepper to the grill and cook about 5min per side or until cooked through – the chicken I got was pretty thick so it took a lot longer.
If you want to add some heat, add a teaspoon of chili oil to 2 tbsp. of mayonnaise and use as a dipping sauce.