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Grilled Balsamic Chicken Recipe

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4.2 from 15 reviews

This Grilled Balsamic Chicken recipe features tender boneless skinless chicken breasts marinated in a flavorful blend of balsamic vinegar, olive oil, garlic, and herbs, then grilled to juicy perfection. The marinade not only infuses the chicken with deep savory and slightly sweet flavors but also helps keep the meat moist during grilling. Perfect for a quick and healthy weeknight dinner or summer cookout.

Ingredients

Chicken

  • 1 ½ - 2 lb boneless skinless chicken breasts (3-4 pieces, pounded to 1/2 inch thickness)

Marinade

  • ⅓ cup extra virgin olive oil
  • ¼ cup balsamic vinegar or balsamic glaze
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 3-4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt (use less if desired)
  • ½ teaspoon black pepper

Instructions

  1. Prepare the Marinade: In a bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (if using), minced garlic, oregano, thyme, sea salt, and pepper until well combined.
  2. Pound the Chicken: Place chicken breasts in a large plastic bag and gently pound them to an even thickness of about 1/2 inch to ensure uniform cooking.
  3. Marinate the Chicken: Reserve 2-3 tablespoons of the marinade for later. Pour the remaining marinade over the chicken in a bowl or large ziplock bag, massaging it into the meat. Let the chicken marinate for at least 30 minutes, preferably 2-4 hours, or up to 24 hours in the refrigerator for maximum flavor.
  4. Preheat the Grill: Heat your grill to medium-high, about 400°F to 450°F. Remove the chicken from the fridge and let it come to room temperature before grilling.
  5. Grill the Chicken: Place the chicken breasts smooth side down on the preheated grill. Cook for about 5 minutes per side with the grill lid closed. If the chicken sticks when you try to flip it, allow it to cook for an additional minute. In the last 1-2 minutes of grilling, brush the chicken with the reserved marinade to enhance flavor. Remove the chicken when it reaches just under 165°F as it will continue to cook after being removed from the grill.
  6. Rest and Serve: Let the grilled chicken rest for about 5 minutes before serving to allow the juices to redistribute and keep the meat moist and flavorful.

Notes

  • You can substitute balsamic vinegar with balsamic glaze for a sweeter, more concentrated flavor.
  • Allowing the chicken to marinate longer (up to 24 hours) will deepen the flavor.
  • Use a meat thermometer to check doneness for the most accurate results.
  • If you do not have a grill, you can use a grill pan or skillet on the stovetop at medium-high heat.
  • Honey is optional and adds a touch of sweetness; omit if you prefer a more tangy marinade.

Find it online: https://simpleplatter.com/grilled-balsamic-chicken-recipe/