1/2 cup canola oil
1/4 cup Olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 T each of the following fresh herbs, minced:
- basil
- cilantro
- oregano
- chives
1 teaspoon fresh thyme, minced
1/4 teaspoon fresh rosemary, minced
Combine everything in a screw-top jar and shake vigorously to combine.
Marinate chicken in a gallon-size ziplock with marinade for 2 or 3 hours in the fridge.
Remove chicken from marinade, leaving a good coating still clinging to the chicken.
Discard remaining marinade.
Grill chicken over medium-hot fire until cooked through.
(Makes enough marinade for 10 boneless skinless chicken breast halves. One of those huge packs from Sam's.)
The Johnson Family Cookbook