Step 1

To make the marinade, in a medium bowl, whisk together the balsamic vinegar, olive oil, brown sugar, soy sauce, Worcestershire sauce, dijon mustard, garlic powder, poultry seasoning, and salt.

Step 2

Place the chicken breasts in a large ziplock bag or glass container. Pour marinade over chicken. Seal bag or container and refrigerate for at least an hour or up to four hours.

Step 3

Heat grill to medium high heat. Remove the chicken breasts, saving the extra marinade (see next step). Grill the breasts for 5-7 minutes per side, or until the chicken reaches an internal temperature of 160 degrees. Cover the chicken with foil and let sit for 5 minutes before cutting.

Step 4

To make a sauce from the leftover marinade, remove any chicken parts that are left in the marinade. Pour the marinade into a saucepan and bring to a low boil and reduce to a simmer. Simmer for about 5-10 minutes, or until the sauce has reduced and thickened slightly. Pour sauce over the cooked chicken.