Herbed Balsamic Chicken with Blue Cheese

What a fun meal to make on the grill! The chicken turned out really flavorful. Instead of making this with the boneless skinless breast the recipe called for, I practiced breaking down a chicken into 8 pieces and deboning the thighs and breasts, which I need to know for my cooking classes. Do I recommend you do this? Probably not. However, it turned out great with white and dark meat, so use whatever meat you prefer. Just be sure to adjust the cooking time for bone in chicken.
I served this up with a creamy pesto pasta with roasted tomatoes. Look for that recipe up next! It complimented the chicken really well!

*Quick Tip: Don’t be intimidated by Herbes De Provence. You’d think that because of the name that it will be expensive but it is extremely inexpensive. You can find it at your local grocery store and I have also found it at World Market. The standard mixture typically contains savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint.

Herbed Balsamic Chicken with Blue Cheese

6 skinless boneless chicken breast halves or legs and thighs
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
6 tablespoons crumbled blue or gorgonzola cheese

Preparation

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 barbecue (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. Grill chicken until cooked through, about 6 minutes per side (longer for bone in chicken, should be 165 degrees for the internal temp). Transfer to plates; top each piece of chicken with about 1 tablespoon of crumbled blue cheese immediately so that cheese begins to melt.

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