Grilled Chicken Breasts with Provencal Marinade

8 chicken breast halves, with bones and skin

 The Marinade:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • 1/4 cup shredded fresh basil leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper


Place the chicken breasts in a large reclosable plastic bagWhisk together the marinade ingredients and pour over the chicken.  Seal securely and distribute the marinade evenly in the bag.Place in the refrigerator and chill for 8 to 24 hours.Remove chicken from the marinade and place, skin side down, on a hot grill.   Cook, on open grill,  just until the skin is golden brown.  Turn and reduce heat to medium. (For charcoal, move the chicken away from the hottest coals.) Cook about 25 minutes longer or until thermometer inserted into the thickest part of the chicken reads 175 º F.8 servings.