Mustard Balsamic Glazed Grilled Chicken

Printed from Jenn's Food Journey, adapted from Food and Wine

1 garlic clove, quartered
1 jalapeno, stem removed, seeded and roughly chopped
1/4 cup Dijon mustard
1 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs

In a food processor, add all ingredients except the chicken. Pulse until it smooth. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 2 hours (can marinate up to overnight).

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag/dish and discard marinade. Place chicken over direct heat and grill for 8-10 minutes per side for the chicken breast and 4-6 minutes per side for the thighs. Remove from grill and allow to rest for a 3-5 minutes before serving. Enjoy!